Ingredients:

  • 1 pound (454g) fresh chorizo sausage, casings removed
  • 1/2 medium yellow onion, finely diced (about 1 cup/113g)
  • 2 cloves garlic, minced
  • 1 cup (113g) shredded Monterey Jack cheese
  • 1/2 cup (57g) grated Parmesan cheese
  • 1/4 cup (approximately 5g) fresh parsley, chopped
  • 1 large egg, lightly beaten
  • Salt and black pepper to taste
  • 8-10 large banana peppers (approximately 1.5 - 2 lbs/680-907g), similar in size
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup (237ml) mayonnaise (store-bought or homemade)
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste

Instructions:

  1. Halve banana peppers lengthwise and remove seeds and membranes. Season with olive oil, salt and pepper.
  2. In a large skillet, brown the chorizo over medium heat, breaking it up with a spoon. Drain any excess grease.
  3. Add the diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  4. Remove from heat and transfer the chorizo mixture to a mixing bowl. Add the Monterey Jack cheese, Parmesan cheese, parsley, and beaten egg. Mix well to combine. Season with salt and pepper to taste.
  5. Spoon the chorizo filling into the prepared banana pepper halves, packing it firmly.
  6. Arrange the stuffed peppers in a baking dish. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the peppers are tender and the filling is bubbly and golden brown. Refer to 'banana pepper recipes' for ideas.
  7. While the peppers are baking, whisk together the mayonnaise, minced garlic, lemon juice, smoked paprika, and cayenne pepper (if using) in a small bowl. Season with salt and pepper to taste.
  8. Let the peppers cool slightly before serving. Drizzle with the smoked paprika aioli and garnish with fresh parsley, if desired.