Mini Sweet Peppers w/ Chorizo and Goat Cheese

Cinco de Mayo is almost here!   I don’t know what it is about this day but I just love it!  I think it’s probably because I am one of those people who love a good themed holiday and with Cinco de Mayo you can really go all the way with it -- from the food to the drink, all the way down to sporting a fake ridiculous mustache.  Themed parties just make things so much more fun!  Last year, ChowGals’ first featured party was for the 5th of May and we had an awesome time.  Check out the link HERE and get some great recipes, decorations, party favors and planning tips!  

Last year I got all traditional with you -- salsa, bean dip, guacamole, carnitas and tres leches cake -- this year I’m vowing to show you some Mexican food that’s a little bit out of the box.  This week’s recipes will take your party to the next level.  

Today’s recipe is a delish appetizer that is the perfect balance of sweet and spicy!  These peppers might look hot but they are just mini sweet peppers {kind of like the mini version of bell peppers}.  Stuff these babies with spicy chorizo and goat cheese and your mouth will be in heaven. 

Mini Sweet Peppers w/ Chorizo and Goat Cheese (makes 12)

12 mini sweet peppers, in assorted colors

1/2 small Spanish onion, minced

2 links soft spicy chorizo (I found mine in Walmart in the refrigerated Latin section)

1 tbsp extra virgin olive oil

2 oz. goat cheese

3 tbsp panko 

1. Preheat oven to 425.  Prepare the peppers by cutting a long flap out of the top to create a “boat”.  Reserve the removed pepper pieces and mince.  
2. Heat a nonstick skillet over medium high heat and add olive oil.  Add onion and minced pepper and saute about 3 minutes.  Add chorizo to pan and break up, cooking until browned, 5 to 7 minutes.  Add panko to the pan and stir to combine.  Remove pan from heat and crumble in goat cheese.  Allow goat cheese to soften and melt for a minute then stir to combine.  
3. Spoon chorizo mixture into each pepper “boat” and place in an oven safe pan.  Bake peppers for 10-12 minutes, until peppers soften.  Serve.