Chorizo & Kale Stuffed Peppers

As long as humans have been eating peppers, we’ve been stuffing them with a variety of delicious things. We take something good (e.g., the pepper), and we make it great (by stuffing it!). Innovation – it’s what the Human Race strives for… especially when it comes to peppers. 😎

Many cultures and regions hold a dear history behind their own modern-day iteration of the stuffed pepper. In fact, history suggests that stuffing peppers is a rather no-holds-barred affair. 

Humanity has seen everything from the date-filled examples of the Ottoman-Empire, to the 1890s Bostonian tradition of filling peppers with onion juice (yes – onion juice – you read that correctly), to modern America’s stuffed peppers containing rice, ground beef, and tomato sauce.

Clearly, pepper-based creativity prevails! 

Speaking thereof, Big Horn also has a commitment to getting crafty with what’s found in your peppers. That’s why we’re featuring a tasty, hearty, and remarkably simple-to-make Chorizo & Kale Stuffed Pepper recipe!


Before we dive into the shopping list, we need to chat chorizo

The most succinct definition of chorizo is “a type of spicy sausage”, but readers well-versed in worldly meats will be quick to point out that multiple types of chorizo exist. Many South American countries boast their own version of this picante creation, but the two most popular versions hail from Mexico and Spain.

We’re firm believers that ALL chorizo is good chorizo, but Madrid must be calling, because this dish requires Chorizo of the Spanish kind!

How Can I Tell if My Chorizo is Appropriately “Spanish”?

Great question! Apart from the label likely reading “Spanish Chorizo”, look for these features that indicate España-based origin:

🌶️ Spanish Chorizo’s primary ingredient is Pork

🌶️ This type of chorizo is dry-cured, so think of it as a spicy, Spanish cousin to the cured meats of Italy

🌶️ Garlic and smoked paprika enhance the pork’s flavor and give the sausage its unique, vibrant, burnt-red hue 

Now, let’s get shopping! 

  1. 1 Lemon
  2. 2 Tbs of High-Quality EVOO (Any of these will do nicely!)
  3. 4 Cloves of Garlic
  4. 4 Bell Peppers (Your choice of color(s)!)
  5. Kosher Salt 
  6. 4 Ounces of Spanish, Cured Chorizo (Diced small after casing are removed)
  7. 4 Slices of Bread (Your choice of bread – fresh or stale. Torn into small pieces)
  8. 1 Bunch of Tuscan Kale (Thinly sliced)
  9. 1 Tbs Sherry Vinegar
  10. 1/4 Cup of Pitted Dates (Chopped)
  11. 1/4 Cup Pitted Castelvetrano Olives (Halved)
  12. 1/4 Cup Fresh, Flat-Leaf Parsley Leaves  
  13. 2 Ounces Manchego Cheese (Freshly grated)
  14. 1/4 Cup Marcona Almonds (Finely chopped)

Okay! Let’s get cookin’.


Act 1 – Odds & Ends Done & Dusted: 

Grab a large pot, and fill half of it with water. Heat over high, and season generously with Kosher salt. 

Halve the lemon, juice it (omitting seeds, of course), and set aside 1 tbs of lemon juice in a bowl. Add the lemon halves and remaining lemon juice to the water. 

Crush 3 of the garlic cloves, and drop these in the water.

Cover the pot, and allow the water to come to a boil. 

Then, fill a large bowl with ice water.

Act 2 – Prep the Peppers:

Slice off the tops of each pepper juuuust enough to expose the seeds. With care, remove & discard the seed pockets and stems. 

Trim the bottoms of each pepper such that they can stand on their own. (Try to avoid any “standing” too lopsided or unstable.)

Let’s avoid unnecessary waste, though! Go ahead and chop what’s salvageable of the pepper tops / bottoms, and add to a large bowl. 

Act 3 – Peppers Cooked to Perfection: 

Ever-so-gently, lower the pepper boats into the boiling water. Make sure they’re fully submerged! Let ’em cook for about 4-6 minutes, until they’re tender. It’s important we don’t overcook them, though. They should still retain their shape and be able to stand up straight.

Once cooked, gingerly place the peppers into the bowl of ice water. This stops the cooking in its tracks at the perfect time! Let your peppers chill (literally AND figuratively) for about 1 minute. 

Next, place each pepper upside down on a paper towel to drain any remaining water. 

Act 4 – Fashionably Late, Chorizo Enters the Party!:

Break out your favorite, large, non-stick skillet. Introduce it to medium-high heat, and add the olive oil and diced chorizo. 

Now, be forewarned – it’s going to start smelling amazing in your kitchen. Eye on the prize, though! We’re only cooking this chorizo for only 1-2 minutes, until the chorizo just starts to give off fragrance and the olive oil adopts a red hue.

Once that happens, remove from the heat, and use a slotted spoon to add the chorizo to the bowl with the chopped pepper tops / bottoms. The chorizo will continue to crisp up in texturally delicious fashion as it cools. 

Add 2 teaspoons of the hot olive oil from the skillet to the bowl, and reserve the rest in the skillet. 

Act 5 – Bread & Garlic – A Match Made in Your Skillet:

Put the skillet with the remaining olive oil over medium heat, and add the torn-up bread. Cook until the bread is browned & toasted, tossing occasionally. This should take about 5 minutes. 

Meanwhile, finely chop the remaining garlic clove. Once the bread is nearly toasted, add the garlic to the mix, and toss until bread and garlic are evenly combined. 

Once cooked, set this mix aside. (Just try not to snack on too much of it!) 

Act 6 – Finishing Touches:

Remember the bowl with the tbs of lemon juice? Go ahead and the sliced kale to the bowl.

Using your hands (the most refined mixers known to humankind), massage the kale in the lemon juice until fully coated. 

Add the dates, parsley, olives, and toasted bread. Gently toss to combine all ingredients.

Act 7 – These Peppers Aren’t Going to Stuff Themselves:

It’s time for everything to come together! Place the peppers upright on a serving platter fit for the event. 

Pile the Chorizo / Kale-based mix into each pepper. 

Generously grate the cheese over each stuffed pepper, and sprinkle the chopped almonds on top for garnish. 

Serve immediately, and enjoy!