Oh my goodness. It is amazing. Grumpy and I were literally eating spoons of the filling that was left over after stuffing the peppers. He said the filling was awesome but he still wouldn't eat a pepper, even after I told him they weren't hot. I think he didn't believe me. ;o)
These were definitely worth heating the kitchen up for however you could probably cook them on the outdoor grill also. I traded heating the house up some rather than being outside in the heat. At least I have AC and could go to a different part of house to keep cool - or stand near the AC vent! I would definitely make these again. I have never used chorizo in cooking although every time I would watch Rachel Ray use it I would think I need to try this stuff! This recipe was my chance. I looked for two weeks before I finally found it though. I literally found a vegetarian version before I found the real thing! Chirozo is some good stuff! If you can't find it, you could use any other type of sausage...turkey sausage would work and you can use any flavor sausage (like the Buffalo Chicken Sausage..yum!) you like in my opinion!
Cook This -->Stuffed Jalapenos
Printable Recipe
4 oz. fresh Mexican Chorizo, casings removed and crumbled
1 cup cremini mushrooms, diced
¼ onion, minced
½ cup shredded Monterey Jack Cheese
½ cup whipped cream cheese
Salt and black pepper to taste
12 Jalapeno Peppers, split in half and seeds removed
Preheat oven to 400 degrees.
Cook the chorizo over medium heat, stirring with a wooden spoon, until oils begin to release and sausage starts to crisp up. Remove chorizo from skillet. Place mushrooms and onions in skillet and saute until waters release and onions become transparent. Return chorizo to skillet and stir to combine. Remove from heat.
Measure out cheeses and add sausage mixture, stirring to combine. Stuff each pepper with a spoonful of the cheese mixture and bake 15 minutes.
4 servings, 250 calories, 19 grams fat, 620 mg sodium
Compared to: Not That-->On the Border Firecracker Stuffed Jalapenos with Original Queso - 1,950 calories , 134 grams fat, and 6,540 mg sodium in one serving!
Making this recipe saves 1700 calories!
Debbie
I love stuffed peppers and I love poppers too! These are over the top and look delicious!
Drick
this is one I am going to do this weekend for Mexican nite - great appetizer
Lana @ Never Enough Thyme
I really love jalapeno poppers but I almost never eat them because, as you said, the calories. So it's exciting to see a great better-for-you recipe for a favorite like this! Thanks Shelby.
Jersey Girl Cooks
These look delicious! I have a bunch of jalapenos in my garden too.
bellini
I love poppers Shelby!
Barbara Bakes
I love poppers too. How great to have a healthier, delicious version.
Aggie
oh man these sound absolutely delicious!! My garden is exploding in jalapenos!
Kathleen
Oh Shelby these look amazing!!!!
Pegasuslegend
fantastic and calorie saving ?. bonus!
Kristen
It's been too long since I've made stuffed peppers. What a great recipe, Shelby!
Quirky Jessi
Ya know, I love stuffed peppers but whenever I make them, I always fight to get the stuffing inside. Piping it isn't too bad, but it's still not all that convenient. I like the idea of cutting them in half length-wise like this a lot better.
Lisa~~
This would be a hit in out home, looks wonderful.
Lisa~~
Cook Lisa Cook
Angela FRS
Mmmmmm...would love to try those on the gas grill.
teresa
it's embarrassing to admit this, but i've never had a popper. after this post though, i want one!
Jason's BBQ Adventures
Definitely one of my favorite appetizers. They are great on the grill (wrapped in bacon of course). Great recipe, great pictures (as usual).
Corina
I love poppers too. So glad to have found a new variation!
Linda
I'm so glad you posted the recipe. After I saw them on your facebook page I was drooling. 😉 If Grumpy likes the stuffing, they must be good!!