These colorful Peppadew peppers stuffed with spicy chorizo and creamy cheese make for a delightful Spanish-inspired snack that's easy to prepare and full of flavor.
Preheat your oven to 180°C (350°F).
In a skillet over medium heat, cook the chopped chorizo until it's crispy and browned, about 5-7 minutes. Stir occasionally to ensure even cooking.
In a mixing bowl, combine the cooked chorizo, cream cheese, feta cheese, parsley, smoked paprika, salt, and pepper. Mix until well combined and creamy.
Carefully stuff each Peppadew pepper with the chorizo and cheese mixture, pressing slightly to ensure they're filled up.
Place the stuffed peppers on a baking sheet lined with parchment paper. Drizzle a little olive oil over the top of the peppers.
Bake in the preheated oven for 15 minutes, or until the peppers are heated through and slightly browned.
Remove from the oven, let cool for a few minutes, and serve warm.
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