ingredients

  • 1 pound mini-peppers (about 20)
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 cup diced Velveeta
  • 1 cup diced cooked chorizo

directions

Preheat the grill to medium. Cut the top third of the mini-peppers off (lengthwise), leaving the stems on. Remove the seeds, throw into a large bowl along with the olive oil and salt and pepper and toss.

In another bowl, combine the Velveeta and chorizo. Stuff the cheese mixture into the mini-peppers, dividing the filling evenly.

Place cut sides up on the grill and cook covered, until cheese is melted and peppers are softened, about 6 minutes. Serve hot.

Recipe reprinted by permission of Kraft. All rights reserved.