-
1
Preheat oven to 350u00b0F.
-
2
Cut off the tops of the peppers, remove and discard seeds and membranes. Place peppers upright in a 9x13 inch baking dish (see note) and set aside.
-
3
In a skillet set over medium-high heat, cook chorizo and onions, stirring occasionally, until chorizo is thoroughly cooked.
-
4
While chorizo is cooking, in a large bowl, whisk eggs, salt, and pepper with a splash of milk or heavy cream until combined; set aside.
-
5
When sausage/onion mixture is done cooking, remove from skillet and place in a colander to drain excess fat.
-
6
Place egg mixture in skillet and stirring occasionally, cook until eggs are set but still moist. Turn off heat and add sausage-onion mixture along with cream cheese and chopped cilantro, stirring to combine.
-
7
Spoon mixture into each pepper, filling to the top, or close to the top. Add 1/2 cup water to the bottom of baking dish and drizzle the peppers with a little olive oil.
-
8
Cover dish with foil and bake for 30 minutes (I think they could probably actually go for 35 minutes, but I'll leave that decision to you-see note below). After 30-35 minutes, remove from oven.
-
9
Remove foil and sprinkle tops with the shredded cheese. Return to oven and bake, uncovered, for an additional 15-0 minutes. (Again, to ensure softer peppers, I would probably bake for 20 minutes.)
-
10
Serve with chopped cilantro and crumbled cotija cheese on top, if desired.
-
11
Notes:
-
12
1. I used a 9x13 in. pan, but am thinking that I might could have gotten away with using my 8-inch square as there was a bit too much room in the former mentioned size. I think it depends on the size of your peppers and not all mine were the biggest.
-
13
2. If you're not a fan of chorizo, feel free to substitute with 1 lb of pork bulk sausage. You can also omit the cilantro, if you desire.
-
14
3. If you like extra spice, I think adding some chopped jalapeno would just take this dish to another world.
-
15
4. I usually pre-roast the peppers, then fill and bake them. However, this time round I skipped the preliminary roasting and baked them the entire time with the filling inside. If you want to cut down on time, which I usually do, then I recommend you do it this way-you just might want to bake it a little longer than the 30 minutes, as my peppers were still a bit crunchy.
