This recipe for gouda chorizo stuffed peppers that was previously posted on my former blog has been tweaked to perfection. After packing these little peppers full of flavor, sit back and relax as the grill does all of the work. Those are the BEST kinds of recipes. Normally a jalapeno popper has the reverse effect. You have the spicy outside with the creamy inside. These peppers leave you with a sweet exterior and a cream cheese kick on the inside!
You can even leave out the meat in this recipe and instead use about a teaspoon each of chili powder and smoked paprika. Of if you don’t like heat at all, make the original recipe minutes the meat and they are just as cheesy and amazing! If you don’t know what the rack to grill these on looks like, I’ve added a link below that sends you in the right direction!
Gouda Chorizo Stuffed Peppers
After packing these little peppers full of flavor, sit back and relax as the grill does all of the work!
- 1 c. uncooked chorizo (*)
- 1/2 lb. smoked Gouda cheese, shredded
- 1/4 c. finely diced red onion
- 1 egg
- 8 oz. cream cheese, softened
- 3 Tbs. sour cream
- 1 Tbs. Frank's Red hot sauce
- 1/4 tsp. each, salt and pepper
- 12-20 mini sweet peppers, ends trimmed off and seeded
In a medium size skillet, cook the chorizo over medium high heat for about 10 minutes. Scrape the chorizo into a large bowl. Add the cheese, onion, egg, cream cheese, sour cream, hot sauce and salt and pepper to the warm chorizo and mix and mash everything together until it is all evenly incorporated. Continue to let cool for five more minutes.
Heat a grill to medium-high heat. Using a spoon, stuff each pepper with the filling pressing down to fill the entire pepper. Place into a jalapeno pepper roaster. Place the pepper roaster on the grill over indirect heat. Roast the peppers with the grill cover on top for about 25-30 minutes. Let cool slightly, and serve them in the roaster.
* I found the Chorizo in a 1 pound tube in the frozen section at one of our local grocery stores, near the frozen Italian sausage.