Grilled Chorizo and Cheese Stuffed Cubanelle Peppers
A recipe for delicious Cubanelle chili peppers stuffed with chorizo, pepperjack cheese, Sriracha and other goodness, then grilled to perfection.
- 2 large cubanelle chili peppers
- 6 ounces hot Mexican chorizo (use pork or beef)
- 1 small onion chopped
- 1 jalapeno pepper chopped
- 1 clove garlic chopped
- 1 teaspoon olive oil
- 1 tablespoon Sriracha sauce
- 2 ounces pepperjack cheese shredded
- Dash of cumin
- 1 teaspoon paprika
- 2 teaspoons fresh chopped cilantro + more for serving
Slice the cubanelle peppers in half lengthwise and scoop out the innards. Set aside.
Heat a pan to medium heat and add olive oil. Add onion and jalapeno and cook about 5 minutes.
Add garlic and cook 1 more minute, stirring.
Add chorizo and cook 5-6 minutes, or until chorizo is cooked through. Add the mix to a mixing bowl and cool slightly.
Add sriracha, cheese, cumin and paprika. Mix well.
Stuff each pepper with the chorizo-cheese mixture.
Heat a grill to medium heat and grill the stuffed chili peppers about 12-15 minutes, or until skins have nicely charred.
Serve with fresh cilantro!
Calories: 564kcal | Carbohydrates: 14g | Protein: 29g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 100mg | Sodium: 1381mg | Potassium: 672mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1225IU | Vitamin C: 113.4mg | Calcium: 243mg | Iron: 2.3mg