Ingredients:

• 8 oz. mini bell peppers, about 2 per serving
• 1 oz. air-dried chorizo, thinly sliced
• 1 tbsp fresh thyme or fresh cilantro
• 8 oz. cream cheese
• ½ - 1 tbsp mild chipotle paste
• 2 tbsp olive oil
• 1 cup shredded cheese

Directions:

1. Set the oven to 400°F (200°C). Split the bell peppers lengthwise and remove the core.
2. Chop the chorizo and the herbs finely.
3. Mix together cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth.
4. Add the mixture to the bell peppers and place in a greased baking dish.
5. Sprinkle shredded cheese on top. Bake in the oven for 15–20 minutes or until the cheese is melted and golden brown.