Spicy Chorizo-Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color)
• 1 lb fresh uncased chorizo sausage
• 1/2 cup cooked rice
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Preheat your grill to medium heat (around 375-400°F) for direct heat; clean grates thoroughly.

2. 2

   Cut bell peppers in half lengthwise, remove seeds and membranes, then lightly brush the cut sides with olive oil.

3. 3

   In a large bowl, combine the uncased chorizo, cooked rice, Monterey Jack cheese, chopped onion, minced garlic, and cilantro.

4. 4

   Season the chorizo mixture with salt and pepper, mixing well to ensure all ingredients are evenly distributed.

5. 5

   Stuff each bell pepper half generously with the chorizo mixture, mounding it slightly.

6. 6

   Place the stuffed peppers directly on the grill grates, cut-side up, and close the lid.

7. 7

   Grill for 30-35 minutes, or until the peppers are tender, the chorizo is cooked through (reaching an internal temperature of 160°F), and the cheese is bubbly and lightly browned.

8. 8

   Carefully remove from the grill and let rest for a few minutes before serving.