Gluten-Free JOC Appetizer: Stuffed Mini Peppers with Chorizo

Ingredients:

12-16 mini sweet peppers, any color (ensure they're gluten-free)
8 oz gluten-free chorizo sausage, cooked and crumbled
1/2 cup cooked rice (ensure it's gluten-free)
1/2 cup shredded gluten-free Monterey Jack cheese
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
Salt and black pepper, to taste
Sour cream or Greek yogurt, for dipping (optional)

Instructions:

Preheat your oven to 375°F (190°C).

Cut the tops off the mini sweet peppers and remove the seeds and membranes from the inside.

In a mixing bowl, combine the cooked and crumbled gluten-free chorizo sausage, cooked rice (ensure it's gluten-free), shredded gluten-free Monterey Jack cheese, minced garlic, chopped fresh cilantro, ground cumin, salt, and black pepper. Mix until the filling is well combined.

Carefully stuff each mini pepper with a spoonful of the chorizo and rice mixture, pressing it down gently to pack it.

Place the stuffed mini peppers in a baking dish.

Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the filling is heated through.

Remove the Stuffed Mini Peppers with Chorizo from the oven and let them cool slightly before serving.

Serve these gluten-free Stuffed Mini Peppers with Chorizo as a flavorful and slightly spicy appetizer. Optionally, provide sour cream or Greek yogurt for dipping.

Enjoy!