Cut the peppers in half lengthwise and set aside on a baking sheet.
Add the chorizo to a mixing bowl (removing casing first) and add in the cilantro, cheese and egg. Combine using your hands until evenly dispersed.
Stuff each pepper half with the chorizo filling until all peppers are stuffed. It will average out to 4 oz per two halves of the pepper if you want to scale this recipe up or down!
Bake for 20 minutes, until meat is cooked through and cheese has melted.
Best stored in an air tight container in the fridge up to 3 days. Enjoy!