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Baked Mini Bell Peppers

These tiny peppers pack a delicious punch! Overflowing with cream cheese, chorizo and tasty herbs with a little pop of chipotle. You won’t believe these are low carb. These are great as a side dish, appetizer or grab and go snack.

Baked Mini Bell Peppers

Recipe by Scott HughesCourse: Sides, Snacks, Appetizers
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 8 oz Mini Bell Peppers, about 2 per serving

  • 1 oz Air-Dried Chorizo, thinly sliced

  • 1 tbsp Mild Chipotle Paste

  • 2 tbsp Olive Oil

  • 1 cup Shredded Cheddar Cheese

Directions

  • Set oven to 400°F (200°C). Split the bell peppers lengthwise and remove the core.
  • Chop chorizo and the herbs finely
  • Mix together cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth.
  • Add the mixture to the bell peppers and place in a greased baking dish.

Notes

  • You don’t have to bake these mini bell peppers, they are just as delicious raw. Simply skip the shredded cheese topping and enjoy them right from the fridge.

Written by easywoe

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