Chorizo and Wild Rice Stuffed Peppers

Preheat oven to 375F

Heat oil in a very large skillet over medium heat.  Add the chorizo and cook, stirring occasionally and breaking up any large clumps, until it's cooked through, about 8 minutes. 

Drain any rendered fat.  Transfer to a large bowl, add the rice, chives, salt, and pepper, and stir to combine.

Lay the pepper halves cut-side up in a baking dish.   If possible, use a dish appropriate for serving.  Drizzle with oil, then add salt and pepper and a pied of butter to each.  Spoon the chorizo filling into each half.  Bake until the peppers and soft and the filling steaming hot, about 25 minutes.