Chorizo Stuffed Sweet Peppers

[PSA – apparently the photos in the blog have been acting up. If you notice anything funky going on in your browser, please let me know. Thanks!]

It’s seems to be a common theme when my schedule gets insane a little bit busy, all I really want to do is cook [or leave the country, but that’s a little less practical]. It’s my happy place. It’s gotten to the point that all of the random bits of food in the house are gone. Every last egg, frozen vegetable, steel cut oat, lentil, and frozen shrimp are gone. We’re back to the status quo of condiments, more condiments, a few other condiments, and jasmine rice. When I’m not sitting at the office, I feel like I’m reading recipes. I read some of my cookbooks for fun the other day [Ad Hoc at Home and The Smitten Kitchen Cookbook] partially for inspiration and partially because food. I was debating snacks this weekend and I stood there [there being the bathroom doorway?] searching the pages of bookmarks I have saved for a good 30 minutes. Thirty minutes! I could have walked to the store and back by then, but no, I had too look at them all. ALL OF THEM.

We probably could use another Costco run, but that usually results in buying way more than I intend to [kinda like Target…]. This recipe was completely inspired by the random Costco purchase coupled with that ridiculous jalapeño popper we ate in Idaho Falls on the road trip. To recap, we ate at Republic American Grill & Tapas Bar and had the best jalapeño popper of my life. It was a deep fried jalapeño stuffed with chorizo and laying on a bed of cherry cream cheese. Think about that. It was incredible, and I usually don’t like deep fried much of anything.

I’m sure you know those sweet mini multi-colored peppers. I picked up a bag of them at Costco and stuffed them full of my weakness chicken chorizo from New Seasons and cream cheese. Under the broiler they went and while I could have eaten them straight from the pan, I took the time to put arugula on a plate, top it with some of the peppers, and then drizzle some Italian dressing on it. Greenery is good for you, and I happen to love arugula a lot. Spicy and herbal greens hold up well to the sweet, spicy, and creamy combination these little peppers became. I didn’t bother with the cherries assuming that the sweetness of the peppers would compensate. It seemed to do the trick. All I was missing was the batter and deep fry, which I didn’t miss. Fried foods are not high on my list of things I seek out. I won’t turn them down, but I don’t go out of my way.

Ingredients

• 1 bag of sweet mini peppers
• 1lb bulk chorizo
• 4oz cream cheese
• 5oz arugula
• Italian or a simple lemon and olive oil dressing

Preparation

Heat a skillet on medium high heat. Brown the chorizo, breaking it down into small pieces. While the chorizo browns, slice each of the peppers in half, cleaning out any seeds and membrane. Drain the chorizo of any fat and allow it to cool slightly in a bowl. Scoop the cream cheese into the bowl and mix thoroughly with a fork or your hands. Using the same fork or your hands, stuff each of the peppers with the chorizo mixture.

Turn the broiler on high place the peppers on a cookie sheet. Place under the broiler for a few minutes until the cheese is bubbling and the peppers start to show signs of being under the heat. I should have left them under a little longer but I was so excited to eat them.

Toss the arugula with the dressing or just drizzle it on the plated greens. Top with a few of the mini peppers. Good luck with that peppers to greens ratio. It’s a tough balance.