We typically pair these Chorizo stuffed peppers with a glass of wine on a weekend afternoon while waiting for the main course to simmer down or finish smoking.
Chorizo Stuffed Peppers
Susie loves to “nosh” and as I mention in the book, that’s her word, not mine. But, I’m the one that makes it happen. Ooooo! So, the next few recipe postings I'll be sharing, prior to the kick-off of hunting season, will be some quick and easy small plates for you to enjoy. We typically pair these with wine on a Sunday afternoon while waiting for the main course to simmer down or finish smoking.
Ingredients
- 2 red bell peppers or 2 poblano peppers or a combination of the two
- 2 tablespoons olive oil plus two teaspoons
- 2 teaspoons minced garlic
- 1 pound my chorizo, crumbled or finely diced (you will need more if your peppers are large and you can use store bought, but the flavor will vary)
- 1/3 cup seasoned breadcrumbs
- 3/4 cup mild flavored shredded cheese such as Manchego, Cotija or Dubliner, etc.
- 1/3 cup ricotta cheese
Instructions
- Halve and rinse the peppers. Then, after setting your grill to medium-high heat, brush them with a small amount of olive oil and grill with the outer portions down until they begin to blister. Turn and grill the inner portions for an equal amount of time. Remove from grill and set aside.
- Start two tablespoons of the garlic in the olive oil in a non-stick pan on medium heat. Add the chorizo and sauté for 2 minutes. Mix in the breadcrumbs so they absorb the oil and cook for another 3 to 5 minutes until the breadcrumbs brown. Mix in the ricotta and most of the shredded cheese. Then, remove from the heat.
- Stuff the peppers with the chorizo mixture and top with any remaining cheese. Then, drizzle with the remaining olive oil and serve.
Notes
Suggested side(s): More small plates. 😊
Suggested wine pairing(s): Chianti Classico, Petite Sirah, Primitivo, or Zinfandel
