Baked mini bell peppers

These peppers may be tiny, but their flavor is mighty! Bursting with creamy cheese, chorizo, savory herbs and a pop of chipotle. Mmmm. Delicious AND low carb. Dig into this dish as a side, appetizer, or snack... anytime.
These peppers may be tiny, but their flavor is mighty! Bursting with creamy cheese, chorizo, savory herbs and a pop of chipotle. Mmmm. Delicious AND low carb. Dig into this dish as a side, appetizer, or snack... anytime.
USMetric
4 servingservings

Ingredients

  • 8 oz. 225 g mini bell peppers, about 2 per serving
  • 1 oz. 30 g air-dried chorizo, thinly sliced
  • 1 tablespoon 1 tablespoon fresh thyme or fresh cilantro
  • 8 oz. 225 g cream cheese
  • ½ - 1 tablespoon ½ - 1 tablespoon mild chipotle paste
  • 2 tablespoons 2 tablespoons olive oil
  • 1 cup 240 ml shredded cheese

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Set the oven to 400°F (200°C). Split the bell peppers lengthwise and remove the core.
  2. Chop the chorizo and the herbs finely.
  3. Mix together cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth.
  4. Add the mixture to the bell peppers and place in a greased baking dish.
  5. Sprinkle shredded cheese on top. Bake in the oven for 15–20 minutes or until the cheese is melted and golden brown.

Tip!

You don’t have to bake these mini bell peppers—they are also amazing raw. Simply skip the shredded cheese topping and enjoy them right out of the fridge!

10 Comments

  1. Jessica
    Is the chorizo to be cooked prior to baking? That should be included if so...
  2. gbl
    The recipe reductions aren't working through: 4 servings = 8 to 10 mini peppers. So does 1 serving.
  3. Anu
    The chorizo here probably is Spanish smoked chorizo which does not need to be cooked. Jessica might be thinking of Mexican chorizo which is raw.
  4. Arian
    I thought it was supposed to be Mexican chorizo, since I live in the US. So I cooked the chorizo first then mixed it in. I wouldn't mind trying Spanish chorizo next time to compare. I also forgot to buy Chipotle paste, so I just added in a teaspoon of Tajin seasoning and the chopped cilantro and topped with cheddar cheese. It tasted great!
  5. Karen
    This recipe has got to be our family's favorite recipe by far! I have also made this when we've had guests for dinner and it is such a great hit! I change it up just a little. I coat all of the bell peppers in bacon grease and then arrange them on a large cookie sheet. I layer the entire cookie sheet with the all of halved peppers. Then I layer all the peppers with the ground pork mixture (I use ground pork instead of beef). Then I layer that with the shredded cheese and then I crumble a package of bacon that I cooked previously on top of that. Then I stick it in the oven until the cheese is melted and the peppers are tender. We serve that with diced avocado and sour cream and it is for sure the bomb diggity for sure!
  6. suzann
    Hi Karen, wanted to thank you for the tweeks. It made me think about it. I just stuffed the peppers with cream cheese. layerd cooked mexican choriso over the top and topped with cheese and spices. Like lasagna only one layer. so much better than traditional stuffed peppers. Love it!
  7. Jon
    Could you prepare these then freeze them to be baked at a later time? I guess you would need to increase the cooking time from frozen. Anyone tried that?
  8. Lillian
    where does one get chipotle paste; and air dried chorizo? Or perhaps, what substitutes are used? Also, 1/6 oz of chorizo? Seems such a small amount. Please send me a reply .
    Thank you!!!
  9. monica
    So I couldn’t find chipotle paste in my small country town. I used the seasoning and turkey mince instead of chorizo. I don’t like chorizo. Turned out awesome. Thanks
  10. Diane watson
    My Keto rolls look very nice but are just empty orbs,nothing inside,they have a chewy texture,help.

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