Cream Cheese Chorizo Stuffed Mini Peppers: A Beginner-Friendly Recipe

If you’ve ever found yourself browsing the appetizer section of a recipe book or scrolling through online menus, you’ve probably come across those beautifully bright, bite-sized mini peppers stuffed with various fillings. But what makes them even more appealing? The creamy, savory filling, the balance of heat from the chorizo, and that satisfying crunch when you take a bite. Cream Cheese Chorizo Stuffed Mini Peppers are everything you need in an appetizer: colorful, flavorful, and wonderfully low in calories.

Print

This recipe is particularly perfect for beginners in the kitchen. It’s simple, doesn’t require a ton of fancy cooking techniques, and comes together quickly. You’ll learn how to use a few common kitchen tools, practice cooking with ground meat, and gain confidence in creating an appetizer that’s perfect for any occasion—from a casual snack to a party platter.

What’s more, this recipe is flexible. If you prefer to avoid pork products or need a substitution for dietary reasons, you can easily swap the chorizo with chicken or beef sausage. The addition of cream cheese and cheddar ensures the filling stays rich and satisfying, making it a hit even among picky eaters.

Why This Recipe is Perfect for Beginners

As a beginner cook, you often want recipes that don’t require too many ingredients, tools, or complicated cooking methods. This one checks all those boxes! With only a few simple ingredients, minimal prep time, and easy-to-follow steps, you’ll be able to create a dish that will impress your family and friends. The fact that it’s low carb and customizable adds even more reason to give it a try.

Ingredients and Preparation

Before diving into cooking, it’s always a good idea to gather all your ingredients. This step, often referred to as “mise en place,” helps prevent mistakes and makes the entire process smoother. Here’s everything you’ll need for this recipe:

Ingredients

• 1 pound mini sweet peppers (about 15 peppers, assorted colors)
• 4 ounces turkey chorizo sausage (you can substitute with chicken or beef chorizo sausage)
• 8 ounces ⅓ less fat cream cheese (or full-fat cream cheese)
• 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)

Ingredient Substitutions and Variations

While this recipe calls for turkey chorizo and reduced-fat cream cheese to keep things light, you can make adjustments to suit your preferences:

• Ground Chicken or Beef Sausage: If you prefer a leaner meat, chicken sausage is an excellent alternative to turkey chorizo. If you want a bit more flavor, ground beef can also be used. Both options are widely available and work great in this recipe.
• Soyrizo (Soy-based Chorizo): For a vegetarian version, soyrizo makes a fantastic substitute. It’s a soy-based chorizo alternative that mimics the flavor and texture of traditional chorizo, making it a great option for plant-based diets.
• Full-fat Cream Cheese: If you’re not concerned about reducing fat, you can opt for regular cream cheese. However, using ⅓ less fat cream cheese (which is technically Neufchatel cheese) still gives a creamy texture with fewer calories.
• Cheddar Cheese: If you don’t have sharp cheddar cheese, feel free to use any type of cheese you prefer, such as Monterey Jack, mozzarella, or even a spicy pepper jack to add an extra kick.

Once you’ve gathered all your ingredients, it’s time to begin the preparation.

Step-by-Step Instructions

Cooking doesn’t need to be complicated, and with these easy-to-follow steps, you’ll be able to whip up these stuffed mini peppers in no time. Here’s a simple, clear breakdown of the process.

1. Prepare the Mini Peppers

Start by preheating your oven to 350°F (175°C). This is the perfect temperature to give the mini peppers a quick softening before you stuff them.

• Slice the stem end off each mini pepper and discard the stems.
• Slice each pepper in half vertically, making sure to remove the seeds and trim away the ribs. This will create space for the filling and ensure the peppers cook evenly.

Once prepared, arrange the pepper halves on a parchment paper-lined baking sheet, cut side up. This helps prevent sticking and makes cleanup easier.

• Pop them into the oven for 8 minutes. This quick bake softens the peppers just enough to ensure they cook thoroughly when stuffed.

2. Cook the Chorizo

While the peppers are baking, it’s time to cook the chorizo. You’ll need a nonstick skillet for this step to avoid sticking and to ensure easy cleanup.

• Coat the skillet with nonstick cooking spray and set it over medium heat.
• Add the chorizo sausage (whether turkey, chicken, or beef), and use a spoon to break it apart into crumbles as it cooks. Cook the sausage until it’s browned and crumbled, about 5-7 minutes. Be sure to stir occasionally so it cooks evenly.
• Once done, remove the skillet from the heat and set it aside to cool for a few minutes.

3. Make the Cream Cheese Filling

In a separate small bowl, combine the following ingredients:

• Cream cheese (softened for easy mixing)
• Shredded cheddar cheese
• Thinly sliced green onions
• Kosher salt
• Freshly ground black pepper

Mix everything together until it’s smooth and well-combined. Once the chorizo has cooled a little, add it to the bowl with the cream cheese mixture and stir it together. You should now have a rich, savory filling ready to stuff the peppers.

4. Stuff the Mini Peppers

Now that the peppers are slightly softened, it’s time to stuff them.

• When the peppers are cool enough to handle, carefully spoon the cream cheese and chorizo mixture into each pepper half.
• Don’t overstuff the peppers—just enough to fill them comfortably, as overstuffing might cause the filling to spill out during cooking. Gently press the edges of the pepper halves together to hold the filling in place.

5. Bake the Stuffed Peppers

Increase the oven temperature to 400°F (200°C). Now it’s time to bake the stuffed peppers:

• Place the stuffed peppers back on the baking sheet, making sure they are in a single layer.
• Bake for 8 to 10 minutes or until the peppers are tender to the touch and the filling is slightly golden on top.
• If you prefer the tops to have a little more color and crispness, you can switch the oven to broil for the last 30 seconds to a minute. Keep a close eye on them during this step to prevent burning.

Once they’re done, remove the stuffed mini peppers from the oven and let them rest for about 5 minutes to set the filling.

6. Garnish and Serve

For an extra burst of color and flavor, garnish the stuffed peppers with a sprinkle of chopped cilantro or extra sliced green onions. Serve the peppers warm for the best experience.

Beginner Tips and Notes

Cooking can sometimes be intimidating, but don’t worry! Here are a few helpful tips to ensure your Cream Cheese Chorizo Stuffed Mini Peppers turn out perfectly:

• Test the Peppers: If you’re unsure whether the peppers are tender enough, use a fork or knife to gently pierce one. It should be soft enough to easily slide through, but not mushy.
• Don’t Overstuff: Stuffing the peppers too much can cause the filling to spill out. Use a spoon to add a generous amount of filling, but don’t pack it too tightly.
• Check the Chorizo: If you’re using ground sausage, make sure it’s cooked through by checking that there’s no pink remaining. You’ll know it’s ready when it’s browned and crumbled.
• Efficient Prep: To save time, prepare the peppers and cook the sausage while your oven preheats. This will allow you to move quickly through the steps.

Serving Suggestions

These stuffed mini peppers make a fantastic appetizer on their own, but if you’d like to elevate the dish further, here are a few complementary sides and sauces:

• Guacamole: A creamy, refreshing guacamole pairs wonderfully with the spicy chorizo filling and adds a cool contrast.
• Fresh Salsa: Serve with a simple tomato-based salsa for a light, tangy complement.
• Crisp Salad: A simple side salad with fresh greens, tomatoes, and a tangy vinaigrette can balance out the richness of the stuffed peppers.
• Low-Carb Dips: Serve with a side of sour cream or a zesty ranch dressing for dipping.

As for leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or microwave, though be careful not to overcook them during reheating.

Conclusion

Cooking doesn’t need to be complicated to be delicious, and these Cream Cheese Chorizo Stuffed Mini Peppers are the perfect example of a simple recipe that delivers big on flavor. They’re a fantastic dish for beginners, offering a great introduction to stuffing and baking with minimal steps. Whether you’re hosting a gathering, enjoying a movie night, or just looking for a healthy snack, this dish will surely become a favorite.

So, are you ready to give it a try? Don’t forget to share your experience in the comments below or let us know how you customized the recipe to suit your taste. Happy cooking!