Just wing it. Take your peppers of choice - I usually go with poblano because they're a decent size (but sometimes I make jalapeno or habanero poppers depending on what we've got on hand) - and fill the bottom with a mixture of cream cheese, shredded cheddar or jack cheese, fresh cilantro, green onion and a pinch of cumin. Don't overdo it on the cheese mixture. Cook the chorizo in a skillet, fill up the rest of the peppers and put a little more cheddar or jack cheese on top. Cook them on the grill over low heat with the lid closed until the peppers soften up (I use a grilling pan to keep them from burning up). If you don't have a grill, you can bake them in the oven.