Mini peppers are stuffed with savory chorizo sausage and ooey, gooey cheese and baked to perfection for a mouth-watering low carb appetizer.
If you love jalapeno poppers but sometimes need a little something extra, these mini stuffed peppers have got you covered! This chorizo and pepper combination is just bursting with flavor!
Surely you have heard that you eat with your eyes first. Well, just take a look at these little beauties! Not only are you in for amazing flavor, Chorizo Stuffed Peppers make an absolutely gorgeous presentation.
Don't let their mini size fool you! These Mini Stuffed Peppers are super filling so they aren't just for a hearty appetizer. You can add a side salad with some cool and creamy Homemade Bacon Ranch Dressing, and you'll have a complete meal!
What’s in Chorizo Stuffed Mini Peppers
- Mini peppers
- Cream cheese
- Chorizo sausage
- Monterey Jack cheese
- Cilantro
- Garlic salt
*Exact measurements are listed in the recipe card below.
How to Make Chorizo Stuffed Mini Peppers
Preheat oven to 375F.
Heat a nonstick skillet to medium and brown the chorizo.
While the chorizo is browning, slice the peppers in half, remove the ribs and seeds. You can use any color or a mixture of red, orange and yellow like I did.
In a large mixing bowl, add in the cream cheese. Pour the cooked chorizo over the top, while it's still hot. This will help soften the cheese and allow the mixture to blend better.
Next add in the pepper jack cheese, cilantro and garlic salt.
Mix everything together until well combined.
Spoon the mixture into the pepper halves and place them on a baking sheet lined with parchment paperor a Silpat.
I was able to get 32 halves, but as you can see they all didn't fit on one baking sheet. Depending on the size of your peppers, you might use a little more or less.
Bake for 20 minutes, or until the cheese has melted and the peppers are cooked through. If you like your peppers more on the firm side with a slight crunch, bake at 400F for 13- 15 minutes instead.
Store leftovers in an airtight container for up to several days.
Can I Freeze Stuffed Peppers?
Chorizo Stuffed Peppers are perfect for freezing. Just place leftover peppers in an airtight container and allow them to cool completely before you place them in the freezer.
If you don't have an airtight container, you can just wrap each pepper individually with plastic wrap before freezing. These Mini Stuffed Peppers will freeze well for up to several months.
What Kind of Peppers Should I use to Make Chorizo Stuffed Peppers?
The filling in these mini stuffed peppers is so rich, by using small sweet peppers verses larger bell peppers is recommended. The smaller size makes perfect portions and they're so much fun to serve!
If you want to spice things up you can use jalapeno peppers. The heat factor and flavors will change a good but will be equally as delicious.
What Do I Serve with Mini Stuffed Peppers?
They're great served as an appetizer, but you can easily make a complete meal out of them when served along with your favorite low carb vegetable or salad.
I love to serve them with a simple green salad with this cool and refreshing Avocado Lime Cilantro Ranch dressing. The contrast of flavors and textures are an amazing combination.
What is Chorizo?
Chorizo is a type of pork sausage. It's typically dark red in color from the seasonings used. Typical seasonings you will find in chorizo are ancho chile, garlic, cumin and coriander and it can be slightly spicy.
You'll often see it used in many types of Spanish and Mexican recipes. If you love the flavors of chorizo, you may want to try these Chorizo and Pepper Egg Cups, this Chorizo and Pepper Cauliflower Rice, or this tasty Mexican Breakfast Casserole!
Is Chorizo Keto? What are the Carbs in Chorizo?
Chorizo can certainly be considered appropriate for Keto and low carb diets. When purchasing chorizo, you should look at the ingredients and make sure there are no added sugars.
There is approximately 1 carb per 1 ounce of chorizo, that comes from the seasonings. The carbs can vary depending on the ingredients in various brands, so be sure and read the label.
More Keto Appetizers
- Keto Fried Shrimp
- Bacon Wrapped Jalapeño Poppers
- Keto Fried Green Tomatoes
- Buffalo Deviled Eggs
- Bang Bang Salmon Cakes
Shop my favorite products on Amazon and check out my Keto Pantry List!
Chorizo Stuffed Mini Peppers
INGREDIENTS
- 16 mini peppers
- 8 ounces cream cheese, softened
- 12 ounces ground chorizo sausage
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon garlic salt
INSTRUCTIONS
- Preheat oven to 375F. Heat a nonstick skillet to medium and brown the chorizo.
- While the chorizo is browning, slice the peppers in half, remove the ribs and seeds. You can use any color or a mixture of red, orange and yellow like I did.
- In a large mixing bowl, add in the cream cheese. Pour the cooked chorizo over the top, while it's still hot. This will help soften the cheese and allow the mixture to blend better. Next add in the pepper jack cheese, cilantro and garlic salt.
- Mix everything together until well combined. Spoon the mixture into the pepper halves and place them on a baking sheet lined with parchment paper or a Silpat.
- I was able to get 32 halves, but as you can see they all didn't fit on one baking sheet. Depending on the size of your peppers, you might use a little more or less.
- Bake for 20 minutes, or until the cheese has melted and the peppers are cooked through. If you like your peppers more on the firm side with a slight crunch, bake at 400F for 13- 15 minutes instead. Store leftovers in an airtight container for several days or freeze.
RECIPE NOTES
