Spicy Chorizo Stuffed Peppers


    I was at the store picking up some habaneros for a rub I wanted to make when I saw these crazy looking peppers.  The label said that they were called fire peppers, and the stickers on them said stripy peppers.  Either way I knew I had to use them for something.  So I thought “hey, I have peppers, I have habaneros, I think this would go great with some chorizo!”

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    Spicy Chorizo Stuffed Peppers
    A great stuffed pepper with a little kick
    Course Main Dish
    Prep Time 20 minutes
    Cook Time 2 hours
    Course Main Dish
    Prep Time 20 minutes
    Cook Time 2 hours
    1. Start off by slicing three uncooked chorizo sausages, peel off the outer layer and discard
    2. Heat up a frying pan on Low-Medium heat and start cooking the sausage
    3. Clean and dice up one habanero pepper. Discard seeds and stem. Dice into small pieces and add to the pan
    4. Dice up one small onion and also add that to the pan
    5. Chop up the sausage and mix everything together well
    6. Heat your oven to 350°. Rinse a stalk of corn, leaving the moisture on it. Wrap in aluminum foil and cook until done. It should take around 30-40 minutes
    7. In a small pot, you are going to be cooking some rice. One cup of rice to 2 cups of water
    8. Next, slice up a small sweet red pepper and add it with your sausage
    9. Cook this for about ten minutes, then transfer to a cast iron pan, add one cup of water and let simmer
    10. When the rice is done, add it to your cast iron pan
    11. I used these fire peppers, (which are not spicy at all, but look really cool.) Chop off the tops and clean the peppers
    12. At this point, your sausage should have been cooking for close to an hour. When the water starts to disappear you can start mixing everything
    13. You don’t need too much corn, so I used half a stalk. Slice it off the cob and stir in
    14. Keep that oven at 350°, and get a small baking sheet. To help the peppers stand up, you can make rings with aluminum foil if needed
    15. Add about half of a package (1 cup) of shredded Mexican blend cheese and stir in
    16. (Optional but recommended – for softer peppers, boil in a pot of water for 5 minutes before filling)
    17. Using a spoon, fill up your peppers. Fit as much in them as you can! Top with cheese, bake for about 25-30 minutes, or until peppers are tender
    Recipe Notes

    If you're looking for more heat, leave the seeds in and/or add another habanero pepper.


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