4 large green bell peppers, washesd,sliced in half, deveined and cleaned
1 pound chorizo
1 medium yellow onion, diced small
4 cloves fresh garlic, minced
1/2 cup salsa of your choice
4 oz softened cream cheese
3 teaspoons pink Himalayan salt, separated
3 tablespoons olive oil, separated
1 cup crumbled queso fresco
2 cup shredded mozzarella
Preheat oven to 350 degrees. Lay your bell peppers in a baking sheet that has been lined with parchment paper and greased with 1 tablespoon of the olive oil. Drizzle 1 tablespoon of the olive oil over them, using your hands to coat the insides well. Sprinkle 1 teaspoon of the salt over the peppers, place into the oven and bake for 15 minutes.
In the meantime, prep your filling
In a large sautee pan, add in the remaining 1 tablespoon of olive oil and cook down the diced onion and garlic for approximatly 5 minutes, or until translucent. Add in the chorizo and cook until it is done. It shouldn't take very long if you are constantly "pushing" down on it with your spoon. Drain off the excess fat. Remove the chorizo from the heat and allow to cool slightly. In a bowl, add in the salsa and softened cream cheese and mix well. Add in the chorizo onion mixture and mix until all incorporated.
The peppers should have been cooked in the oven by this time. Scoop the chorizo mixture into the bell peppers liberally. Top with the queso fresh and mozzarella mixed together.
Cover with foil and bake for 10 minutes. Up the temperature in your oven at this time to 400 degrees, or "low" broil option for 2-3 minutes until the cheese gets browned, or to your desired liking.
Serve with additional salsa, sour cream, and guacamole if desired!