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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | ounces | chorizo | 1 | cup pieces | mushrooms, chopped | 1/2 | medium (2-1/2" dia) | Onion, chopped | 1/2 | cup, shredded | mexican cheese, shredded | 1/2 | cup | cream cheese, softened | 12 | peppers | jalapeno pepper |
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Steps
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Sequence
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Step
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| | 1 | Cook chorizo in skillet until done and drain off fat. Add the mushrooms and onions to skillet and saute until onion is clear and done. Stir back in the chorizo. | | 2 | In a mixing bowl, combine chorizo mixture, cream cheese, shredded cheese, and a good pinch of salt and pepper. | | 3 | Half the peppers vertically. Use a paring knife to cut and scrape out as much of the white membranes and seeds in each pepper as possible. | | 4 | Stuff each pepper with cheese mixture. Line up the stuffed peppers on a baking sheet. Bake at 400 for 15 minutes until peppers soften and cheese browns and bubbles. |
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