These low carb 3-ingredient chorizo pepper bakes are the kind of nostalgic party food that disappears fast, and for good reason. Sweet mini peppers turn tender and lightly blistered in the oven, while spicy chorizo and melted cheese make every bite rich, bubbly, and incredibly savory. It is the sort of simple back-pocket recipe that feels perfect for summer gatherings, game days, or a busy weeknight when you want something fun without a long ingredient list.
Serve these warm as an appetizer with salsa, sour cream, or guacamole on the side, or turn them into a light meal with a crisp green salad. They also pair really well with grilled chicken, burgers without the bun, or a fresh tomato and cucumber salad if you are building out a party spread.
Low Carb 3-Ingredient Chorizo Pepper Bakes
Servings: 6
Ingredients
1 pound raw chorizo
12 ounces mini sweet peppers, halved lengthwise and seeded
1 1/2 cups shredded cheddar cheese
Directions
1. Preheat the oven to 400°F and lightly grease a glass baking dish or line it with parchment for easier cleanup.
2. In a skillet over medium heat, cook the chorizo, breaking it up with a spoon, until fully browned and cooked through. Drain off excess grease if needed.
3. Arrange the halved mini peppers cut-side up in the baking dish, then spoon the cooked chorizo evenly into each pepper half.
4. Top each stuffed pepper with shredded cheddar cheese, pressing it in gently so it stays in place.
5. Bake for 15 to 18 minutes, or until the peppers are tender, the cheese is fully melted, and the edges are bubbly and lightly browned.
6. Let cool for a few minutes before serving warm.
Variations & Tips
Cheese Swap: Monterey Jack, pepper jack, or a Mexican blend all melt nicely here. If you want a little more kick for a party tray, pepper jack is especially good with the chorizo.
Milder Version: If your chorizo is on the spicy side, use extra-sweet mini peppers and a mild cheddar to balance the heat. This is a great option when you are serving a mixed crowd.
Make-Ahead Tip: Cook the chorizo and prep the peppers up to a day ahead, then assemble and bake right before serving. That trick makes these especially handy when you are juggling work and getting food ready for guests.
Don’t Overfill: A small spoon works best for filling the peppers neatly. Overstuffing can make the cheese slide off as it melts, so keep the filling just level with the top of each pepper half.