Mini Stuffed Peppers with Cheese and Chorizo
WHAT YOU NEED
- 1 package (24 units) of mini sweet peppers
- 1 package of Cacique® Oaxaca cheese
- 1 Cacique® Beef Chorizo
- 1/2 red onion, chopped
- 1 tablespoon of vegetable oil
- Salt and black pepper to taste
- 1 tablespoon of parsley
HOW TO MAKE IT
- Preheat the oven to 380°F (190°C).
- Wash the mini sweet peppers. Cut the top of each mini pepper and clean their insides with care, so that they don’t break. Set aside.
- Heat the oil in a skillet over medium heat. Add the onion and cook it until it has softened, for about 5 minutes. Add the chorizo and parsley and cook for 2 minutes. Season with salt and pepper. Mix well and drain excess grease. Turn off the heat and let the mixture cool down a little bit.
- Cut the Oaxaca cheese in small squares and add to the chorizo mix. Fill each mini pepper with 1 teaspoon of the chorizo and cheese mixture until the peppers are completely filled.
- Line a baking sheet with aluminum foil and then coat with nonstick cooking spray. Place the filled mini peppers on the foil, and then back for 20 minutes. Decorate with parsley, if desired, and serve immediately.
