Sweet Pepper Gems

So, last week, our CSA Spiral Path Farm delivered these sweet little gems in our farm basket.  Don't get me wrong -- I'm a big fan of these tasty little peppers and all of the sweetness that comes with them.  But, they delivered about 25 of them and the week before they had delivered about the same amount.  So here at Chez Patton-Isenhour we were about as sweet-peppered as could be.  I had them in salsa, I had sauteed them and put them with pasta and sauteed them with sausage and made sandwiches.  The only thing left to do was stuff them.

And a dinner party planned for four turned into a dinner party for 7 at the last minute.  Thank goodness I had so many of these because our guests gobbled them up.

Sweet Pepper Gems

1 8-oz package of cream cheese
1 cup of Mexican-shredded cheese (or Pepper Jack for a little zip - I just happened to have the Mexican on-hand)
2-3 links of chorizo sausage (not the cured)
3 green onions finely chopped (green parts too!)
1 tsp garlic powder
1/2 tsp cayenne pepper (more if you like it spicey - less or omit if you use pepper jack) 
salt and pepper to taste
12 small sweet peppers slice in half and seeded
Cilantro to garnish
Salsa to top

Crumble and brown the chorizo over a medium high heat until brown.

In a mixing bowl combine all ingredients except for your peppers.

Fill each pepper half with about a tablespoon of the cheese and sausage mixture.

Place the peppers on a well-oiled medium-high grill.  Let cook for 10-12 minutes until the filling starts to melt and the peppers have charred grill marks on the bottom.

Chop the cilantro finely and sprinkle over the top.  Serve with a side of fresh salsa to top.