|Chili peppers/16 fresh green / red california (anaheim) / ancho (poblano) chilies / 16 small fresh pimentos / small green, red / yellow bell peppers||2 1⁄4 Pound|
|Chorizo stuffing||1⁄2 Cup (8 tbs)|
Leave stems on chiles, pimentos, or peppers; slit each lengthwise.
Pull out and discard seeds and ribs.
Fill chiles equally with Chorizo Stuffing; place, side by side and stuffed side up, in a 10- by 15-inch rimmed baking pan.
Bake, uncovered, in upper third of a 400° oven until chiles are soft and light brown, about 25 minutes.
Transfer to a platter, using a wide spatula.