Mini Stuffed Peppers with Chorizo
These Mini Stuffed Peppers with Chorizo are the perfect little appetizer for a barbeque or grillout. Made with tri-color stuffed mini peppers with chorizo, queso fresco, garlic, scallions and served with a serrano sauce.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: Mexican
Servings: 6
Calories: 272kcal
- 16 oz tri-color mini peppers about 24 mini peppers (rinsed, seeded, slice tops or lengthwise)
- 8 oz chorizo
- 1 cup queso fresco crumbled
- 3 scallions chopped
- 1 garlic finely chopped
SERRANO SAUCE
- 4 roma tomatoes rinsed and roasted
- 1 small onion quartered
- 2 serrano peppers rinsed, stems removed and roasted
- 1-2 garlic peeled and rosted
- salt to taste
Chorizo Mixture
Over medium heat cook chorizo until brown. About 5 minutes. Drain chorizo through strainer if it's too oily.
Add chopped garlic and scallions. Cook for another 2 minutes.
Add crumbled cheese and cook until slightly melted.
Fill each pepper with chorizo mixture and bake in 350 degree oven for 15 to 20 minutes or until peppers are tender.
Serrano Sauce
While peppers are cooking, make sauce. Rinse tomatoes and serrano peppers. Remove stems from serrano peppers. Peel garlic.
Roast tomatoes, serrano peppers and garlic over medium heat in a pan until charred on all sides (can also roast over open flame, broiled or grilled).
Add all to a blender including onion and blend until smooth. Add about a ¼ cup of water or less if needed if sauce is too chunky for your liking.
Add sauce to a bowl and serve with peppers. Enjoy!
Calories: 272kcal | Carbohydrates: 9g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 626mg | Potassium: 473mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2955IU | Vitamin C: 105.4mg | Calcium: 135mg | Iron: 1.2mg