Chorizo Stuffed Jalapeños

48 Fresh Jalapeño peppers, 3-inches long 2 cups Chorizo sausage, cooked 2 cups Red bell peppers, 1/8” diced 4 cups Bread crumbs 3 cups Cheddar cheese sauce   1 tsp Salt

Wearing gloves, carefully cut a small opening on top of the pepper; remove the seeds and pulp, keeping the stem on. In a large bowl, combine the fully cooked chorizo sausage, red peppers, bread crumbs and cheddar cheese sauce. Stuff each pepper with 2-3 tablespoons of filling. Bake at 375°F for 8-10 minutes or until internal temperature of filling reaches 165°F. Serve with additional cheese sauce. You can add more heat using Jalapeño or nacho cheese sauce.

Recipe and photograph furnished by Bay Valley Foods.

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