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Chorizo-Stuffed Peppers.

You won’t believe how quick and easy these tasty stuffed peppers come together. You can have this delicious, low-carb entrée on the table in just over half an hour without much fuss, because the spicy Chorizo sausage delivers a ton of flavor without adding a lot of other seasonings. Prep time: 10 minutes Cook time: 25-30 minutes Serves: 4-6


2 cup. tomato sauce,* divided 4 large peppers 1kg. bulk Chorizo sausage 1 cup. cream cheese, softened 1/2cup. goat cheese, softened 1/2cup. freshly grated Parmesan cheese, divided Sea salt and black pepper, to taste

Optional: Additional tomato sauce and Parmesan cheese, for serving.


1. Preheat oven to 180 deg celcius and spread tomato sauce across bottom of 9x13” glass baking dish. Set aside.

2. Cut peppers in half lengthwise, leaving stems intact on one side. Remove seeds and set aside.

3. Brown Chorizo in a large fry pan over medium-high heat, stirring occasionally, until no longer pink. Remove from heat and drain excess fat from pan.

4. Add cream cheese, goat cheese, and ¼ cup Parmesan cheese to fry pan and stir until cheese is melted and sausage is thoroughly coated. Season with salt and pepper, to taste.

5. Carefully spoon sausage mixture into empty pepper halves and arrange in prepared glass baking dish and sprinkle with remaining Parmesan cheese.

6. Place baking dish in pre-heated oven for 25-30 minutes, or until cheese is melted and peppers are heated through. Remove from oven and serve immediately with additional tomato sauce and Parmesan cheese, if desired.

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