Bacon Wrapped Stuffed Peppers
Ingredients
1lb of chorizo (or protein of choice)
1 cup of finely chopped vegetables such as onions, carrots, celery and mushrooms
Peppers for stuffing. Use a variety of peppers so that people could pick how spicy a pepper they wanted. Aneheims are a great size and have a little bit if heat.
1 piece of bacon to wrap each pepper
Directions
Sauté chorizo with finely chopped vegetables (onions, carrots, celery, mushrooms, or a Mexican blend) until cooked through.
Prep your peppers by cutting out the seeds and pith. The pith and seeds are much spicier, so if you go with a mild pepper like poblanos, you could leave a little bit in.
Spoon the protein mixture into the peppers.
Then wrap each one with a strip or two of bacon, securing in place with toothpicks.
Bake for 30 minutes at 350 in the oven. Then finish them on the grill for a nice color and crispness.
*Don't forget the toothpicks when you eat them!
A big thank you to Christine Neff for the amazing recipe.