Grilled Chicken Chorizo stuffed Cubanelle Peppers

March 14, 2012

What a great find.  I was searching through my Pinterest page and came across a similar recipe yesterday using pork and white rice, I changed it up a bit to make it a little healthier.  I wouldn’t exactly put this in your healthy recipe box, but at least you can enjoy without too much guilt.  My entire family loved this.

Grilled Chicken Chorizo stuffed Cubanelle Peppers
  • 1 tbsp olive oil
  • 1 small onion, minced
  • 4 garlic cloves, minced
  • ⅔ lb raw chicken chorizo, My butcher created it for me.
  • 1½ cups cooked brown rice. I used the individual microwaveable kind.
  • 2 medium roma tomatoes, seeded and diced
  • ⅓ cup finely chopped cilantro
  • ⅓ cup low fat sour cream
  • ¼ cup shredded Queso Chihuahua cheese
  • salt and pepper to taste
  • 4 large Cubanelle Peppers, cut in half lengthwise and seeded
  • 1 cup shredded pepper jack cheese
  1. First let me explain how I set up my grill. You can figure out how to do it on yours depending if it's a gas or charcoal. I have 4 burners. I turned the two outside burners on high and the two middle burners on low. I cooked over the middle burners.
  2. Continued below...


1. Heat the olive oil over medium heat and saute onion until lightly browned, about 5 minutes.  Add garlic and cook until fragrant, 30 seconds.  Add chicken chorizo and using the back of a wooden spatula cook until completely cooked through, breaking sausage up in small pieces.  This should take around 5 minutes.

Transfer mixture in large bowl and add rice, tomatoes, sour cream, cilantro, and queso cheese.  Season with salt and pepper and mix until well combined.

Spoon mixture into the cavities of split Cubanelle peppers and top with pepper jack cheese.

With grill set up as I explained, oil grill grates and grill peppers on low heat.

Cook until peppers are soft and cheese is melted, about 20 minutes.  Be careful when you transfer peppers they can easily fall part.  I recommend a large metal spatula along with your BBQ tongs.


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