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These Chorizo Stuffed Mini Sweet Peppers is the perfect appetizer for a summer night gathering with friends. Easy to make and not to spicy.

Chorizo Stuffed Mini Sweet Peppers + Nachos

These Chorizo Stuffed Mini Sweet Peppers are the perfect appetizer for a summer night gathering with friends. Great way to use up fresh produce and a bonus, the filling makes great nachos.
Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Author Quinn Caudill

Ingredients

  • 5 slices of bacon chopped
  • 9 oz Cacique chorizo pork sausage (If you cant find this other bulk chorizo will work, casing removed)
  • 1/2 cup onion chopped
  • 1 tbsp taco seasoning
  • 2 Tomatillos husked and diced
  • 1 can green chilies
  • 8 oz Rosarita spicy jalapeno refried beans (Regular refried beans will also work but I like the additional spicy kick)
  • 8 oz light cream cheese softened
  • 1 lb Sweet Mini Peppers from Wilson Produce
  • 1 cup Cabot Colby-Jack cheese shredded
  • 2 green onions (green parts only, sliced thin)

Instructions

  1. In large pan, saute bacon until crisp. Remove from pan and drain on paper towels.
  2. Add onion, taco seasoning and chorizo to pan.
  3. Cook on medium high heat for 6-8 minutes until onions are translucent and sausage is cooked, stirring often.
  4. Stir in Tomatillos and green chilies, cook for 4 minutes.
  5. Stir in re-fried beans and reserved bacon, cook for 2 minutes.
  6. Remove from heat and fold in softened cream cheese, until combined.
  7. Preheat broiler.
  8. Cut peppers in half. Remove seeds, ribs and stems.
  9. Stuff peppers with 1-2 tablespoon of sausage mixture.
  10. Top with shredded cheese. Place peppers on aluminum foil lined sheet pan.
  11. Broil for 4-5 minutes, six inches away from broiler, until cheese is melted and bubbly.
  12. Garnish with sliced green onions

Recipe Notes

By Quinn Caudill for DadWhats4Dinner.com © May 2016