Heat your oven to 350 degrees. Slice the sweet peppers in half and remove the seeds. Set aside.

Heat a skillet over medium heat. Add the chorizo, and cook until it has browned, using a wooden spoon to break up the meat as it cooks.

Next individually fill each pepper. First fill them half way with the chorizo, and then add pimento cheese on top. Fill all of the peppers and then place them on a parchment lined baking sheet.

Bake for 15 minutes and serve.