My aunt brought these to every party and they disappeared in minutes. Just 3 ingredients for a spicy, creamy bite that keeps everyone coming back.

These low carb 3-ingredient chorizo stuffed peppadews are the kind of party bite that never makes it back home—my aunt brought a version of these to every family gathering, and the plate was always wiped clean in minutes. They’re spicy, creamy, and just a little bit sweet from the pickled peppadew peppers, which are those small, bright red, mildly spicy peppers you usually find near the olives at the grocery store. With only three ingredients and a quick stovetop cook on the chorizo, they’re perfect for busy weeknights, last-minute potlucks, or when you want something impressive that doesn’t require a sink full of dishes.

Serve these chorizo stuffed peppadews slightly chilled or at cool room temperature on a simple white platter so the red peppers really pop. They pair well with a crisp, dry white wine, light beer, or a sparkling water with lime. I like to round out the snack table with something fresh and crunchy—like sliced cucumbers, celery sticks, and a basic green salad—plus a mild cheese board to balance the heat. For a bigger spread, add a tray of roasted nuts and some pork rinds or low-carb crackers so guests can mix and match textures.

Servings: 20–24 stuffed peppadews (about 6–8 appetizer servings)

1 cup crumbled cooked chorizo (from about 6 oz fresh chorizo sausage, casings removed)

Cook the chorizo: Remove the casings from the chorizo if needed and crumble it into a small skillet. Cook over medium heat, breaking it up with a spatula, until fully cooked through and slightly browned, 6–8 minutes. There should be no pink remaining.

Drain and cool the chorizo: Transfer the cooked chorizo to a plate lined with paper towels and let the extra grease drain off. Allow it to cool until just warm or at room temperature so it doesn’t melt the cream cheese too much.

Prep the peppadews: While the chorizo cools, drain the peppadew peppers well and spread them on a clean kitchen towel or paper towels. Gently pat them dry inside and out; this helps the filling stick and keeps the peppers from getting watery.

Mix the filling: In a small bowl, add the softened cream cheese. Stir in the cooled, crumbled chorizo until the mixture is evenly combined and orange-speckled throughout. Taste and adjust if needed—if your chorizo is very spicy, you can add a touch more cream cheese to mellow it out (this won’t change the basic 3-ingredient concept).

Stuff the peppadews: Using a small spoon or a piping bag (a zip-top bag with the corner snipped off works too), fill each peppadew with the chorizo-cream cheese mixture. Slightly overfill so the creamy, orange-flecked mixture mounds just above the top of each pepper, like in those party platter photos.

Chill and serve: Arrange the stuffed peppadews on a white plate or platter in a single layer. Cover and refrigerate for at least 30 minutes to let the flavors mingle and the filling firm up a bit. Serve chilled or slightly cool. Leftovers can be stored covered in the fridge for up to 3 days.

To keep this true to the 3-ingredient idea, any changes should mostly tweak the existing ingredients rather than add a bunch of new ones. For a milder version, use a less spicy chorizo or increase the cream cheese slightly so the filling is creamier and less hot. If you can only find very oily chorizo, be sure to drain it well and even blot it twice so the filling doesn’t separate. For a smokier flavor, choose Spanish-style chorizo, finely chop it, and warm it briefly in a pan before mixing with cream cheese; just note that Spanish chorizo is cured and firmer, so the texture will be a bit chunkier. If you’re strict low carb or keto, double-check the peppadew jar label—some brands are sweeter than others; you can rinse the peppers briefly and pat them dry to remove a bit of the sugary brine. To prep ahead, cook the chorizo and mix the filling up to 2 days in advance, then stuff the peppers the day you plan to serve so they stay bright and crisp. FOOD SAFETY TIPS: Always cook fresh chorizo to 160°F (71°C) and make sure there is no pink remaining. Cool the cooked chorizo before mixing with cream cheese to avoid raising the temperature of the dairy for too long in the danger zone. Keep stuffed peppadews refrigerated until serving, and don’t leave them out at room temperature for more than 2 hours (or 1 hour if it’s very warm), especially for outdoor gatherings.