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Chorizo Stuffed Jalapenos


  • 48 fresh jalapeño peppers 3-inches long
  • 2 cups chorizo sausage cooked
  • 2 cups red bell peppers 1/8” diced
  • 4 cups bread crumbs
  • 3 cups cheddar cheese sauce
  • 1 tsp salt


  1. Wearing gloves, carefully cut a small opening on top of the pepper; remove the seeds and pulp, keeping the stem on.
  2. In a large bowl, combine the fully cooked chorizo sausage, red peppers, bread crumbs and cheddar cheese sauce. Stuff each pepper with 2-3 tablespoons of filling. Bake at 375°F for 8-10 minutes or until internal temperature of filling reaches 165°F. Serve with additional cheese sauce. You can add more heat using Jalapeño or nacho cheese sauce.

Recipe Notes

Recipe furnished by Bay Valley Foods.