Stuffed Hal-E-Pean-yos
- Preparing Time: 25 minutes
- Total Time: 50 minutes
- Served Person: 18
- 1 salt and pepper to taste
- 1 tbs olive oil
- cajun seasoning to taste
- chili powder to taste
- 18 large jalapeã±o peppers
- 1 cup onions finely diced
- 1 tsp garlic finely diced
- 1 lb chorizo casings removed
- 4 oz chedder cheese shredded
- 2 tbsp cream cheese softened
- Carbohydrate 2.31679444444445 g
- Cholesterol 30.2894444444444 mg
- Fat 13.0109088888889 g
- Fiber 0.546377775192261 g
- Protein 7.95913222222222 g
- Saturated Fat 5.33474555555556 g
- Serving Size 1 1 Serving (57g)
- Sodium 360.822333333333 mg
- Sugar 1.77041666925218 g
- Trans Fat 0.743962666666669 g
- Calories 159 calories
Cut off 1/4 inch of the top of the pepper if using a pepper roaster; if not cut them lengthwise. Remove the seeds and ribs. Heat oil on MED HIGH. Once heated, cook onions until soft. Season with chili powder, salt and pepper. Add garlic and chorizo. Cook until the sausage is done (should be 9 mins). Put it on a plate to cool down (use a paper towel to absorb fat if you like). Blend the onion/sausage with softened cream cheese and cheese. Stuff the peppers with your hands. Put the peppers in the roaster orput them on a foil lined roasting tray. Sprinkle cajun seasoning over stuffed peppers. You can cook them on the grill or in the over. Oven: preheat to 400 degrees, cook until soft/tender (25 mins). Grill: roast over MED HIGH heat.
