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    Home » Recipes » Dietary » Light » Cream Cheese Chorizo Stuffed Mini Peppers

    Cream Cheese Chorizo Stuffed Mini Peppers

    November 5, 2020 by Valerie Brunmeier

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links. Please read my disclosure policy.

    A hand holds a stuffed mini pepper with text overlay.
    A platter of cream cheese chorizo stuffed mini peppers with text overlay.

    These irresistible low carb Cream Cheese Chorizo Stuffed Mini Peppers will make a bright and cheerful addition to your appetizer menu. They are a delicious low calorie choice for any occasion!

    Stuffed mini peppers on a white platter.

    I had been spying the bags of colorful, sweet mini peppers in the produce department on my shopping trips and I finally decided it was time to grab one and do something delicious with it. I am SO glad I did! These Cream Cheese Chorizo Stuffed Mini Peppers are one of my favorite new small bite appetizers and I know they will be making a regular appearance on my appetizer menus from now on.

    Using the right ingredients makes these seemingly indulgent stuffed mini peppers low in fat and calories and an awesome low carb choice.

    A hand holding a stuffed mini pepper.

    And, they are so, so good! The sweet mini peppers are cooked until tender and the creamy, flavorful filling is completely irresistible!

    Ingredients

    The ingredients for Cream Cheese Chorizo Stuffed Mini Peppers
    • Most major grocery store chains carry bagged mini sweet peppers in assorted colors. You’ll need 1 pound or about 15 peppers.
    • I used Jennie-O Chorizo Seasonings Turkey Sausage and it was absolutely perfect for this recipe. It adds tons of flavor and a bit of a kick but is FAR lower in fat and calories than traditional chorizo sausage. You can use any type of ground sausage you love but to keep things light, go with turkey if you can. Soyrizo (soy based chorizo) is widely available now and a great substitute to keep it vegetarian.
    • Look for 1/3 less fat cream cheese which, if you look at the small print on the box, is actually Neufchatel cheese. It is sold side by side with regular cream cheese and in my opinion is pretty indistinguishable from the full fat version. It’s a fabulous way to reduce the fat in your recipes that call for cream cheese.

    Instructions

    Halved mini peppers stuffed with a cream cheese mixture on a baking sheet.

    The key to ensuring your peppers will be perfectly tender is to pre-bake them before stuffing them and returning them to the oven for a second bake.

    • Slice off the stem end of the peppers and slice them in half vertically. Remove the seeds and trim the ribs. Arrange pepper halves in a single layer, cut side up, on a parchment paper lined baking sheet. Transfer the baking sheet to a preheated 350 degree F oven and bake for 8 minutes, just to soften them slightly. They will soften a bit more on the second bake.
    • While the peppers are cooking, cook the turkey chorizo sausage in a non-stick skillet, using a spoon to break it up as it cooks. Allow it to cool slightly.
    • Make the filling by combining softened cream cheese with shredded cheddar cheese, green onions, salt, pepper and the cooked, crumbled chorizo turkey sausage in a small bowl.
    • Remove the peppers from the oven and increase the oven temperature to 400 degrees F.
    • When the peppers are cool enough to handle, fill them with the cream cheese mixture, pressing edges of the peppers in slightly to cup the filling. Be careful not to over-stuff them or the filling will spill out when cooking.
    • Bake the stuffed peppers another 8 to 10 minutes, or until the peppers are just tender to the touch. If you’d like to slightly brown the tops, switch the oven to broil and cook for 30 seconds to a minute, watching closely. Remove from the oven and allow to rest for about 5 minutes to set up a bit.
    • Garnish with additional sliced green onions or cilantro, if desired, and serve warm.
    A close up of mini peppers stuffed with cream cheese and chorizo.

    More Healthy Appetizer Ideas

    • Air Fryer Tortilla Chips
    • Easy No Cook Salsa
    • Cheesy Baked Cauliflower Tots
    • Mango Avocado Corn Salsa
    • Lightened Up Spinach Artichoke Dip
    Red and yellow stuffed mini peppers on a white tray.

    Cream Cheese Chorizo Stuffed Mini Peppers

    Valerie Brunmeier
    These irresistible low carb Cream Cheese Chorizo Stuffed Mini Peppers will make a bright and cheerful addition to your appetizer menu. They are a delicious low calorie choice for any occasion!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 28 mins
    Resting Time 5 mins
    Total Time 48 mins
    Course Appetizer, Snack
    Cuisine American
    Servings 15 stuffed peppers
    Calories 85 kcal

    Ingredients
      

    • 1 pound mini sweet peppers about 15, assorted colors
    • 4 ounces turkey chorizo sausage like Jennie-O Chorizo Seasonings Turkey Sausage (or Soyrizo for vegetarian)
    • 8 ounces Neufchatel cheese or regular cream cheese softened
    • ½ cup shredded sharp cheddar cheese
    • 2 green onions thinly sliced
    • ¼ teaspoon kosher salt
    • freshly ground black pepper to taste
    • chopped cilantro or additional thinly sliced green onions, for garnish optional

    Instructions
     

    • Preheat the oven to 350 degrees F. Slice off and discard the stem end of the peppers and slice them in half vertically. Remove the seeds and trim the ribs. Arrange the pepper halves in a single layer, cut side up, on a parchment paper lined baking sheet. Transfer the baking sheet to the oven and bake for 8 minutes, just to slightly soften them.
    • While the peppers are cooking, coat a nonstick skillet with nonstick cooking spray and place over medium heat. Add the chorizo turkey sausage and cook, using a spoon to break it up, until crumbled and cooked through. Remove from the heat and allow it to cool for a few minutes.
    • Add the cream cheese, cheddar cheese, green onions, salt and pepper to a small bowl and mix well to combine. Add the cooked chorizo turkey sausage and mix again.
    • Remove the peppers from the oven and increase the oven temperature to 400 degrees F.
    • When the peppers are cool enough to handle, fill them with the cream cheese mixture, pressing edges of the peppers in slightly to cup the filling. Be careful not to over-stuff them or the filling will spill out when cooking.
    • Bake the stuffed peppers another 8 to 10 minutes, or until the peppers are tender to the touch. If you'd like to slightly brown the tops, switch the oven to broil and cook for 30 seconds to a minute, watching closely. Remove from the oven and allow to rest for about 5 minutes to set up a bit.
    • Garnish with cilantro, if desired, and serve warm.

    Video

    Notes

    • Most major grocery store chains carry bagged mini sweet peppers in assorted colors. You’ll need 1 pound or about 15 peppers.
    • I used Jennie-O Chorizo Seasonings Turkey Sausage and it was absolutely perfect for this recipe. It adds tons of flavor and a bit of a kick but is FAR lower in fat and calories than traditional chorizo sausage. You can use any type of ground sausage you love but to keep things light, go with turkey if you can. Soyrizo (soy based chorizo) is widely available now and a great substitute to keep it vegetarian.
    • Look for 1/3 less fat cream cheese which, if you look at the small print on the box, is actually Neufchatel cheese. It is sold side by side with regular cream cheese and in my opinion is pretty indistinguishable from the full fat version. It’s a fabulous way to reduce the fat in your recipes that call for cream cheese.

    Nutrition

    Serving: 1pepperCalories: 85kcalCarbohydrates: 3gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 24mgSodium: 133mgPotassium: 93mgFiber: 1gSugar: 2gVitamin A: 1204IUVitamin C: 39mgCalcium: 47mgIron: 3mg
    Keyword cream cheese chorizo stuffed mini peppers, stuffed mini peppers
    Tried this recipe?Let us know how it was!

    All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.

    Nutrition Information Disclaimer

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    Filed Under: Appetizers, Gluten-Free, Light, Low Carb, Nut-Free, Vegetarian Tagged With: Vegetables

    About Valerie Brunmeier

    Valerie, a long time food blogger and cookbook author, launched Wholesome Made Easy in June of 2020. Her true passion is sharing her experience as a working mom of four to help other busy home cooks create wholesome, delicious meals that take a lighter approach. Her recipes have been featured on Better Homes & Gardens, Good Housekeeping, Redbook, Country Living, Cosmopolitan, Buzzfeed, MSN, Shape Magazine and more.

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