These may look terribly messy, but let me tell you, the only thing that is terrible about these is that you want to eat every last one! The sweet (or spicy) peppers are filled with sausage, melted gooey cheese and pack a slight kick!
Ingredients:
1 link chorizo, casing removed
1/2 lb. smoked Gouda cheese, shredded
1/4 c. chopped red onion
1 egg
5 oz. cream cheese, 1/3 less fat, softened
3 Tbs. sour cream, light
1 Tbs. Frank's Red Hot Sauce
salt and pepper
12 mixed mini sweet and jalapeno peppers, tops cut off and hollowed out
In a small skillet, cook the chorizo over medium high heat, about 10 minutes. Drain the grease out and pour the cooked chorizo into a large bowl. Add the cheese, onion, egg, cream cheese, sour cream, hot sauce and salt and pepper. Heat a grill to medium-high heat. Using a piping bag or your fingers, stuff each pepper with the cheese filling pressing down to fill the entire pepper. Place into a jalapeno pepper roaster (mine just happens to be alligator shaped, which is my favorite animal!). Place the pepper roaster on the grill over indirect heat. Roast the peppers with the grill cover on top for about 25-30 minutes.
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