Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. They aren’t too spicy, which is good for most. I personally LIKE more heat, but that is something you can easily add in. It is much more difficult to subtract the heat. They have a fairly thick wall compared to smaller peppers, so they stand up well to the cooking process, whether you are grilling, broiling, baking. The Cubanelle has you covered. This particular recipe came about as an afternoon lunch idea on our patio. We were lounging a bit, enjoying the backyard summer weather, and our eyes turned to the grill just sitting there, practically begging to cook something for us. We weren’t starving, and while I won’t call this a lighter fare recipe because of the chorizo and cheese, it is a small enough portion to satisfy your hunger yet not leave you feeling stuffed. I like to use spicy Mexican chorizo, but a milder one will do. When they are done, just pick them right up and chow down! Enjoy! Heat a pan to medium heat and add olive oil. Add onion and jalapeno and cook. Then add garlic and cook for a bit, stirring. Add chorizo and cook 5-6 minutes, or until chorizo is cooked through. Add the mix to a mixing bowl and cool slightly. Finally, add sriracha, cheese, cumin and paprika. Mix well. Stuff each pepper with the chorizo-cheese mixture. Heat a grill to medium heat and grill the stuffed chili peppers until skins have nicely charred. Serve with fresh cilantro! Notice the extra char at the end of one of them. Oops! They still came out great, and Mike approved. But hey, like he said, Cubanelles are pretty hardy.

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