Name: Smoky Chorizo and Cheese Stuffed Mini Bell Peppers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24 stuffed peppers
Cuisine: Spanish-American fusion cuisine
Ingredients: 24 pcs mini bell peppers (about 1.5 lbs, halved lengthwise and seeds removed); 8 oz chorizo (fresh, casing removed and crumbled); 4 oz cream cheese (softened); 1 cup cheddar cheese (shredded sharp); 1 tsp smoked paprika; 2 tbsp cilantro (freshly chopped, for garnish); 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper

A rustic wooden platter showcases an array of vibrant red, orange, and yellow mini bell peppers. Each pepper half is generously stuffed with a savory, golden-brown chorizo and melted cheese filling, bubbling invitingly. A sprinkle of fresh green cilantro adorns the tops, adding a pop of color. The peppers are arranged artfully, inviting guests to enjoy these rich, hot appetizers, perfect for a coz

Imagine vibrant mini bell peppers, halved and roasted to a tender-crisp perfection, ready to cradle a rich, exciting filling. These delightful bites, perfect for any gathering, trace their roots to the joy of fusion cuisine, where traditional Spanish chorizo meets creamy, comforting cheeses. This recipe brings together spicy, smoky chorizo with sharp cheddar and smooth cream cheese, enhanced by a kiss of smoked paprika, creating a flavor profile that's both bold and incredibly balanced. Baked until the cheese is gloriously melted, bubbly, and golden-brown, these hot appetizers deliver a delightful contrast of textures – the slight bite of the pepper against the soft, savory filling. They're an ideal choice for entertaining, offering a burst of flavor in individual, easy-to-handle portions that will have your guests coming back for more. The straightforward preparation makes this accessible for home cooks looking to impress without stress, proving that sophisticated flavors can be achieved with ease. Perfect for cozy evenings or festive celebrations, these stuffed peppers are a surefire crowd-pleaser that embodies the essence of a warm, inviting appetizer.

Preparation time: 25 min
Cooking time: 20 min
Total time: 45 min
Servings: 24

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2In a medium skillet over medium heat, cook the crumbled chorizo until browned and cooked through, about 5-7 minutes. Drain any excess grease and set aside to cool slightly.

Assembly and Baking

1In a medium bowl, combine the cooled chorizo, softened cream cheese, shredded cheddar cheese, and smoked paprika. Mix until well combined.
2Arrange the halved mini bell peppers cut-side up on the prepared baking sheet. Drizzle with olive oil and sprinkle lightly with salt and black pepper.
3Spoon or pipe the chorizo and cheese mixture generously into each bell pepper half. Ensure they are well-filled.
4Bake for 15-20 minutes, or until the peppers are tender-crisp and the cheese filling is bubbly and lightly golden-brown. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
5Remove from the oven and let them cool for a few minutes before serving. Garnish with fresh chopped cilantro.

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2In a medium skillet over medium heat, cook the crumbled chorizo until browned and cooked through, about 5-7 minutes. Drain any excess grease and set aside to cool slightly.

Assembly and Baking

1In a medium bowl, combine the cooled chorizo, softened cream cheese, shredded cheddar cheese, and smoked paprika. Mix until well combined.
2Arrange the halved mini bell peppers cut-side up on the prepared baking sheet. Drizzle with olive oil and sprinkle lightly with salt and black pepper.
3Spoon or pipe the chorizo and cheese mixture generously into each bell pepper half. Ensure they are well-filled.
4Bake for 15-20 minutes, or until the peppers are tender-crisp and the cheese filling is bubbly and lightly golden-brown. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
5Remove from the oven and let them cool for a few minutes before serving. Garnish with fresh chopped cilantro.

Nutrition Information

Calories: 121 kcal
Protein: 6 g
Fat: 9 g
Carbs: 3 g

Nutrient	Per serving
Calories	121 kcal
Protein	6 g
Fat	9 g
Carbs	3 g

Tips

For easy filling, transfer the chorizo-cheese mixture to a piping bag with a wide opening or a zip-top bag with a corner snipped off.
Watch the peppers closely during the last few minutes of baking, especially if broiling, to achieve perfect golden-brown tops without burning.
Serve these hot appetizers warm or at room temperature for the best flavor and texture. They're excellent on a platter for easy grabbing.