This post is sponsored by Wines of Garnacha via Honest Cooking. As always, all opinions are my own. Thank you for supporting the brands that make Mariah’s Pleasing Plates possible. Scroll to the bottom of this post for a fun giveaway!!
These Chorizo and Cornbread Stuffed Mini Peppers make the perfect appetizer and are simple to make. Sweet baby bell peppers are stuffed with smoky chorizo and spicy pepper jack cheese and then baked to perfection.
One of my favorite things about food blogging is all the amazing companies I have had the privilege of working with and all the yummy new things that I have been able to try. I recently had the chance to try some fun and delicious wines from Wines of Garnacha. I realize my excitement is probably self explanatory because well…WINE!
Garnacha grapes are the only mainstream grapes that are used to create both red and white wines which I think is so cool. I love that all the Wines of Garnacha are so versatile. In the past, the Garnacha grape has been used primarily in blends but now this flavorful grape is being used on its own to make some really incredible wines.
The birthplace of the Garnacha grape is Eastern Spain so these wines pair very well with tapas, Spanish appetizers! I had the pleasure of visiting Spain a few years ago and fell in love with the culture, the food and of course the wine. I was feeling particularly inspired by Spanish Cuisine when I decided to make these Chorizo and Cornbread Stuffed Mini Peppers. They are so simple to make, perfect for entertaining and pair well with almost any of the Wines of Garnacha. They brought back a lot of fond memories from my trip.
Chorizo is a staple in Spanish cooking and I adore the smokey flavor. I highly recommend using premium beef chorizo in this dish, which can be found at your local butcher counter. It has far better flavor and is much less greasy than the packaged varieties that you can find next to the bacon. With summer ending, I wanted to put my sweet little mini peppers to good use so I decided that they would make the perfect vessel for my chorizo mixture. The cornbread bread crumbs in this dish act as a binder but also give a little bit of sweetness.
So go grab yourself a bottle or two of Garnacha Wine (they are only $10-$20 per bottle. Hello, winning!) and pop some of these little chorizo bites in the oven! They are sure to please!
Wines Garnacha and Honest Cooking are giving all of my amazing readers (YOU!) the chance to win some really amazing prizes! Enter below!
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 Brown Onion, chopped
- 2 Cloves Garlic, minced
- ½ Cup Wines of Garnacha White Wine
- ½ Lb. Premium Chorizo
- ½ Cup Cornbread Bread Crumbs (or plain bread crumbs)
- ½ Cup Pepper Jack Cheese, grated (or monterey jack cheese)
- 10 Mini Bell Peppers, cut in half lengthwise with seeds removed
- ¼ Cup Olive Oil
- Salt and Pepper
- Cilantro for garnish
- Preheat the oven to 400°. In a skillet on medium heat, heat the butter and olive oil. Saute onions and garlic until the onions becomes translucent. Deglaze the pan with the white wine. Add in the chorizo. Cook for 5 minutes or until the chorizo is cooked throughout. Turn off the heat and stir in the bread crumbs and pepper jack cheese. Brush the inside of each bell pepper with olive oil and sprinkle with salt and pepper. Fill each bell pepper halve with the chorizo mixture. Place on a foil lined baking sheet and bake for 15 minutes. Garnish with cilantro and serve immediately.