“Found this recipe in a William Sonoma catalog and as DH loves peppers decided to give it a try. I did buy a special pan (see photo) to make it and the smoky flavor of the grill gave a wonderful fire-roasted flavor. Make sure you wear gloves when handling the raw jalapenos. The little effort involved with making this was so worth it. I'm sure you could also do these in a regular pan in the oven - but we loved that grill flavor. Be sure and get all those little seeds out or they can be really hot.”
18 peppers

Ingredients Nutrition


  1. In fry pan over medium high heat, warm olive oil.
  2. Add onions, season with salt and cook until onion is soft and translucent, 6-8 minutes.
  3. Add chorizo and cook, crumbling with the back of a wooden spoon, until meat is cooked through, 5-7 minutes.
  4. Transfer chorizo mixture to a paper towel-lined plate and let cool to room temperature.
  5. Prepare a grill for indirect grilling over medium high heat.
  6. Cut 1/4 inch of top of each jalapeno pepper.
  7. Using a thin knife, hollow out centers of peppers, removing seeds and ribs; do not cut through the flesh (I got a special tool from WS to make this easier).
  8. Transfer chorizo mixture to small bowl, add cheese and stir to combine.
  9. Using fingers stuff the center of each pepper with 1-2 tablespoons of chorizo mixture, pressing it down to fill the entire pepper.
  10. Place filled peppers upright in the pepper roaster. (any lefover filling can be used for nachos or scrambled eggs).
  11. Place pepper roaster on grill over indirect heat, cover grill and roast until peppers are tender, 20-30 minutes.
  12. To test for doneness, insert a paring knife into the side of pepper; it it pierces easily the peppers are done. Interios peppers will be more crisp than those alonge the outside of roaster.
  13. Transfer roaster to a platter and serve poppers immediately.

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