By Chef John Medlin
While you have the grill going, add these hot bites for a tasty appetizer.
Slice the pepper 1/4 inch from the stem to open the pepper.
Remove and reserve the stem using a paring knife.
Carefully hollow out the peppers, removing all the seeds, and set aside.
Grate cheese and mix with the cooked and cooled Chorizo.
Stuff mixture into hollowed peppers. Replace stem using a toothpick to secure it to the end.
Brush with oil and place on grill. Allow to char a little and cook until the pepper has softened.
Serve in place of pickle or as an appetizer.