Description
These chorizo and goat cheese stuffed banana peppers are bold, creamy, and ready in under 30 minutes—perfect for parties or flavorful snacking. Mild banana peppers are filled with a smoky chorizo and tangy goat cheese mixture, topped with herby panko, and broiled to bubbly perfection. Fancy without the fuss!
Ingredients
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5 mild banana peppers, halved lengthwise and seeded
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1/2 lb (225 g) chorizo sausage
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8 oz (225 g) goat cheese
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1/4 cup (6 g) loosely packed chopped basil
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2 tbsp (6 g) chopped chives
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Italian seasoned panko, for topping
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Paprika, for sprinkling
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Cooking spray
Instructions
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Preheat broiler to high and line a baking sheet with foil or parchment.
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Remove casing from chorizo and cook in a skillet over medium heat until browned and crumbly. Let cool slightly.
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Mix goat cheese into the cooled chorizo until smooth. Stir in basil and chives.
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Fill each banana pepper half with the chorizo-cheese mixture.
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Sprinkle with Italian seasoned panko and paprika. Lightly spray with cooking spray.
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Broil for 3–4 minutes until golden and bubbly.
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Let cool slightly before serving warm or at room temperature.
Notes
Avoid overfilling the peppers to prevent spillage during broiling.
For a vegetarian version, use lentils or plant-based sausage with smoked paprika.
Mini sweet peppers can be used as an alternative.
Prepare a few hours ahead and broil just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Broiling
- Cuisine: Fusion / American