Go Back
+ servings

Cream Cheese Chorizo Stuffed Mini Peppers

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!
Prep Time15 mins
Cook Time28 mins
Resting Time5 mins
Total Time48 mins
Course: Appetizer, Snack
Cuisine: American
Diet: Diabetic, Low Calorie, Low Fat, Vegetarian
Keyword: cream cheese chorizo stuffed mini peppers, stuffed mini peppers
Servings: 15 stuffed peppers
Calories: 85kcal
Author: Valerie Brunmeier


  • 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


  • 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.



  • 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.


Serving: 1pepper | Calories: 85kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 133mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1204IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 3mg