To start remove the top and seed and de-vaine the peppers remove the stem but do save the ring for a sombrero. Place 1/4 cup cheese divided in the bottom of each pepper. I used colby jack. *use what ever you like.
I use 1 lb of my" homemade chorizo" for the stuffing along with a 1/2 cup of shredded cheese 2 eggs and 3 tbl of minute rice( or 1/3 cup cooked leftover rice).
Fill the peppers an put the sombrero on so thy don't dry out.
On the grill with a little mesquite and cook till internal temp hits 155.
Let them rest about 10 min temp will coast up to about 160 ( please excuse this photo the colors suck)
Slice in two cover with cheese and microwave 30- 45 sec to melt cheese and serve with some tasty sides;mac & cheese and sliced 'maters
Cheesy, Spicy,Lightly smoked and Totally Delicious.
