Wash and dry the peppers, coat them in olive oil, and add to a baking dish. Set your oven to the highest broil setting, and roast the peppers for 5 minutes. Remove from oven and transfer to a tightly-sealed container for 10 minutes.
Remove the skins from the peppers, and cut each one at the stem to remove the seeds, then store in the refrigerator.
Prepare the filling by mixing the Alouette Spinach & Artichoke with the chorizo, peanuts, onion and chives.
Stuff the peppers with the mixture.
Pairings recommandations
Citrusy Sauvignon blanc pairs well with Spinach and artichoke flavored cheeses.
Chef’s note
It takes 2 lbs. of milk & cream to make 1 lb. of Alouette Spinach & Artichoke Spreadable cheese.
30 min
4
easy
4.67 out of 5 
