Awesome appetizer: Stuffed mini peppers with chorizo and cream cheese

This is a fabulous addition to your game day menu. If you find these mini sweet peppers in the grocery store or at the farmer's market and don't know what to do with them, you have to give this recipe a try. This stuffed appetizer is a mouthful of spicy, sweet goodness (much like Charo whenever she was on The Love Boat).

What you'll need:

• Bulk chorizo
• Mini sweet peppers
• Block of cream cheese
• Chopped fresh herbs like basil, Italian parsley, oregano 

Preheat the oven to 400 degrees. Prep the peppers by cutting the tops off and pulling out the seeds and ribs. I use a cupcake pan to roast the peppers, so they stay upright.

Put a frying pan on medium-high heat, and cook the chorizo until browned, about 10 minutes.

In a bowl, add the block of cream cheese, chopped fresh herbs, and cooked chorizo (still hot from the pan). I prefer to use fresh basil for this dish, but I don't have any on hand, so I'm using Italian parsley and oregano. If you plan ahead, you can leave the cream cheese out to soften, but it's not necessary as the heat from the cooked chorizo will soften it up in the bowl.

Mix together until well blended.

Now you're ready to stuff the peppers. Season the peppers with salt and pepper, then add the chorizo mixture. Be sure to push the filling into the peppers, so it's completely filled to the top.

Roast the peppers in the oven for 20-30 minutes at 400 degrees until the tops are browned and the peppers are soft. If you like a firmer pepper, take them out of the oven sooner.

Let them cool a little before handling them. Roasting the peppers brings out their natural sweetness. Combine that with the spiciness of the chorizo and tangy, creaminess of the cream cheese, and you've got an appetizer worthy of the Lombardi trophy.

Stuffed green peppers with ground beef, brown rice, spinach, and cream cheese

I grew up eating stuffed peppers with the classic ground beef and white rice combo. While that is certainly always a winner, I like to add my own twist to that classic recipe. This version keeps the basic ground beef and rice, but builds upon that combo.

What you'll need:

• Green peppers
• Ground beef
• Can of diced tomatoes or chopped fresh tomatoes
• Bacon
• Cooked brown rice
• Bag of frozen spinach
• Block of cream cheese
• Shredded cheddar cheese
• Chopped onions and garlic
• Fresh or dried herbs like Italian parsley, oregano, thyme
• Freshly ground pepper and kosher or sea salt

In a large frying pan on medium-high heat, brown the ground beef along with the onions. I had a bag of seasoning mix in the freezer that has onion, celery, and peppers, so I used some of that. Season with salt and pepper. After the beef and veggies are browned, add the garlic and cook another minute.

If you are using dried herbs, add them now. Next, add the frozen spinach to the pan. I used a bag of frozen baby spinach leaves. Mix that all up and cook until the spinach is heated through.

Add a block of cream cheese to the pan and mix until the cream cheese has melted. Then throw in a handful of your favorite shredded cheese. I used a sharp cheddar.

If you are using fresh herbs, add them now. I used some fresh parsley and oregano. The last thing to add to this creamy mixture is the rice. I use the 10-minute-in-the-microwave brown rice, but use whatever rice you like.

Taste the beef and rice mixture, and adjust the seasoning as necessary. At this point, the stuffing is done. You can make this mixture ahead of time, or make a double batch and freeze the extra stuffing. This would be great with mushrooms, artichokes, diced eggplant, whatever additional veggies you'd like to pack in there.

Now you're ready to stuff the peppers. Try to get peppers that are similar in size, so they finish cooking at the same time. Cut the tops off and take out the seeds and ribs. If they are unstable in your pan, slice a little off the bottom to even them out, but try not to make any holes. Season the peppers with salt and pepper, then fill them with the stuffing.

Scatter the diced tomatoes all around the peppers at the bottom of your dish. Place a slice of bacon on top of each pepper. If you don't want to add bacon, you can sprinkle with bread crumbs or put the tops of the peppers back on.

Put a lid on the baking dish or cover with foil. Bake at 375 for at least an hour or until the peppers are soft and the bacon is crisp.

Serve this with some fresh, sliced bread and butter, and you've got a hearty, warming plate of comfort food.