Soyrizo Stuffed Gueritos

I’ve never really had an inclination to buy yellow hot peppers or gueritos as most Hispanics know them by. Guerito/guerita, pronounced werito means blonde or light skinned person. These peppers can be found at pretty much any grocery store in El Paso. I bought them a couple of weeks ago when they were on special and in abundance. Like jalapenos, they vary in heat, ranging from mild to hot. The peppers that I bought were larger than the ones I’m used to seeing, so I immediately thought of stuffing them.

Here’s my recipe for a quick and easy appetizer that can easily be made vegan by simply omitting the cheese or using your favorite vegan cheese. You’ll definitely want to double or triple the recipe if you’re serving a crowd. A cilantro lime sour cream (or cashew cream) dipping sauce might be a cooling addition if your peppers are hot. It’s summertime right now, so I would utilize a toaster oven if you have one.

Shopping tips for El Pasoans & other cities that don’t have a Whole Foods, Trader Joe’s, or other specialty store:

  • Soyrizo- available at Sun Harvest, Albertson’s, & Walmart. Usually in the produce section.
  • Panko (Japanese style bread crumbs)- available everywhere, either in the Asian/Ethnic food section or where other bread crumbs can be found (popular brands are now making them)
  • Yellow hot peppers/gueritos- usually available everywhere. Sub in your favorite pepper if you can’t find them or don’t like them. Red bell pepper would be delicious, but you will have to either decrease the number of peppers or increase the amount of filling.

Soyrizo Stuffed Gueritos
Makes 8 stuffed peppers

4 yellow hot peppers, rinsed & halved
½ package of soyrizo
¼ cup or more of shredded colby jack cheese (or your favorite kind)
¼ cup (more or less) cilantro, roughly cut
Panko breadcrumbs

  • Preheat your oven or toaster oven to 375°. Lightly grease a nonstick baking pan (I used an 8×8 pan that fit perfectly in my toaster oven) and set aside.
  • In a medium bowl mix soyrizo, cheese, and cilantro until evenly combined. Season if you like. I only seasoned with freshly cracked black pepper because I thought the soyrizo, cheese, and panko had enough sodium to carry the dish.
  • Spoon the mixture into the pepper halves. Top with panko crumbs.
  • Bake for about 20 minutes, or until they are lightly browned and the peppers are cooked. Let cool for 5 minutes.
I ate 2 before I took the photo.

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