These quick and easy mozzarella and chorizo-stuffed peppers make a wonderful snack, light lunch or midweek dinner.
Slice the bell peppers lengthwise in halves and remove their stems and seeds.
Place the bell peppers in a baking tray and season them with salt and pepper.
Add one tablespoon of tomato sauce inside each bell pepper.
Fill them with grated mozzarella cheese.
Add 2-3 thick slices of chorizo on top of the cheese.
Bake them in a preheated oven at 180ºC (350ºF) for 20-30 minutes (depending on the thickness of your bell peppers).
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