Chorizo and peppers are main ingredients in many Southwestern recipes. Our small plate of chorizo stuffed mini bell peppers mixed with a blend of cream cheese and queso fresco is tasty and low carb – muy deliciosa! This appetizer can also serve as a meal and usually does as it is easy to finish a plate full.
We have another wonderful recipe for stuffed peppers using jalapeños, cream cheese, cheddar, and smoked paprika. They are superb when wrapped in bacon and are a perfect appetizer for parties or when served with a cold one. We will put that recipe in a future post. But tonight we decided on a variation of this classic since we had a bag full of mini bell peppers to use. The chorizo was needed to provide a little spice and the cheese made it creamy. The piquillo pepper maintained our theme and green onions added a little crunch and color.
This one is super easy and super delicious! Cut the peppers in half lengthwise, remove the seeds and membranes and they are ready to stuff. The cooked chorizo is ready in ten minutes and we add the cream cheese and crumbled queso fresco right to the chorizo pan. Stuff the peppers, top with a piquillo pepper strip and you are ready for the oven.
Fifteen to twenty minutes in a 400 degree oven and these little treats are ready to devour. As noted, we added some chopped green onions for color and crunch. You could also use chives or a sprinkle of cilantro.
A full plate for company makes a nice presentation – they won’t last long. We, of course, had two forks; one for each of us. Although, Chris claimed this plate for himself. These are definitely the right amount of heat and spice and will certainly be a “hit” with the men in your life.
I may have had to turn over the big plate to Chris, but I really enjoyed the small plate and I am sure you will also. The kitchen still smells like cooked chorizo and that is a good thing! Let us know what you think of these Tasty Low Carb appetizers. Remember, muy deliciosa!
Chorizo Stuffed Mini Bell Peppers
- Cut peppers in half lengthwise, remove the seeds and membrane.
- Cook the chorizo over medium-low heat for 10 minutes.
- Remove chorizo from the heat and mix in the cream cheese and queso fresco. Stir until melted and well combined.
- Stuff the peppers with the chorizo and cheese mixture. Top each pepper with a piquillo pepper strip.
- Bake for 20 minutes at 400 degrees. Top with chopped green onions and serve.