1 lb Strauss Free Raised or Dos Mamacita’s bulk chorizo

12 or more mini sweet peppers, rinsed

4 oz softened goat cheese or cream cheese (optional)

1 onion, finely diced

Fresh cilantro for garnish

1. Preheat oven to 350 degrees.
2. Slice peppers in half lengthwise. Try to cut the stems in half so you have a little bit of stem on each pepper. This makes them look prettier. Remove seeds and pith.

Dairy Free Variation

1. Fill each pepper with raw chorizo.
2. Place filled peppers on a baking tray and bake at 350 degrees until chorizo is cooked through.
3. Top with a sprig of fresh cilantro, serve and enjoy.

Cheese Variation

1. Heat a sauté pan over medium heat. Add chorizo and break apart with a fork or spatula. Continue sautéing until chorizo is browned and cooked through. Remove from heat, drain well and set aside to let cool.
2. Add softened cheese and diced onion. Fill peppers with chorizo cheese mixture. Place on a baking tray and bake at 350 degrees until heated through and slightly browned. Top with a sprig of fresh cilantro, serve and enjoy.