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    Home » Recipes » Pork » Mini Stuffed Peppers with Chorizo

    Published: Jun 14, 2015 Modified: Jun 9, 2023 by Catherine Arena Leave a Comment

    Mini Stuffed Peppers with Chorizo

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    These Mini Stuffed Peppers with Chorizo (Pimientos Rellenos de Chorizo) are the perfect little appetizer for a barbeque or grill out. Made with tri-color stuffed mini peppers with chorizo, queso fresco, garlic, and scallions and served with a serrano sauce.

    Mini Stuffed Peppers with Chorizo, queso fresco, scallions, garlic and served with a tomato serrano sauce on a green platter.

    Don’t know what to make tonight for an appetizer? Think about making these tonight. These Mini Stuffed Peppers with Chorizo are extremely easy to make and super tasty.

    There’s plenty of stuffed peppers recipes out there on the internet today. Sausage stuffed peppers, beef stuffed peppers, Italian stuffed peppers, stuffed peppers with rice and the list goes on! But these here are just so simple to make with little ingredients, you can whip them up in under 30 minutes or less.

    Some chorizo, queso fresco, scallions and sauce. And then there’s the color scheme of these mixed peppers that makes them so inviting and delicately sweet to the palate.

    Then quickly stir up a simple serrano sauce to accompany these babies and your set! This sauce may taste spicy without the peppers but when you dunk the peppers into the sauce, holy moly! Something a little magical happens to them. The zest and gusto the serrano sauce brings to these peppers is truly divine.

    Last weekend my family and I grilled out and guess what I made as a starter? Yep! these babies! And yes they didn’t last on the tray 5 minutes!! My son who loves raw peppers but doesn’t really like cooked peppers, fell in love with these! He was asking me if I had made more! Unfortunately I hadn’t. Something tells me he will ask me to make these again this weekend.

    That’s his hand dunking a pepper in that titillating, yummy sauce…

    Mini Stuffed Peppers with Chorizo, queso fresco, scallions, garlic and served with a tomato serrano sauce on a green platter.

    I made about 24 of these mini stuffed peppers and I surely think he may have eaten half of them! So if you have stuffed pepper lovers in your family, consider buying an extra bag of peppers and chorizo.

    So let’s get to it folks!

    Rinse and seed peppers. Cut tops off or slice lengthwise.

    (Optional: I used toothpicks to attach tops back on after stuffing them)

    Red, orange and yellow mini peppers on a wooden cutting board for Mini Stuffed Peppers with Chorizo

    Roast tomatoes, serrano peppers and garlic until tender and charred.

    Tomatoes, serrano peppers and garlic roasting in a cast iron pan for serrano sauce to serve with the Mini Stuffed Peppers with Chorizo

    📖 Recipe

    Mini Stuffed Peppers with Chorizo, queso fresco, scallions, garlic and served with a tomato serrano sauce on a green platter.

    Mini Stuffed Peppers with Chorizo

    These Mini Stuffed Peppers with Chorizo are the perfect little appetizer for a barbeque or grillout.  Made with tri-color stuffed mini peppers with chorizo, queso fresco, garlic, scallions and served with a serrano sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 272kcal
    Author: Catherine Arena

    Ingredients

    • 16 oz tri-color mini peppers about 24 mini peppers (rinsed, seeded, slice tops or lengthwise)
    • 8 oz chorizo
    • 1 cup queso fresco crumbled
    • 3 scallions chopped
    • 1 garlic finely chopped

    Serrano Sauce

    • 4 roma tomatoes rinsed and roasted
    • 1 small onion quartered
    • 2 serrano peppers rinsed, stems removed and roasted
    • 1-2 garlic peeled and rosted
    • salt to taste

    Instructions

    Peppers

    • Rinse peppers. Slice tops off or cut peppers lengthwise. Remove seeds. Set aside.

    Chorizo Mixture

    • Over medium heat cook chorizo until brown. About 5 minutes. Drain chorizo through strainer if it’s too oily.
    • Add chopped garlic and scallions. Cook for another 2 minutes. 
    • Add crumbled cheese and cook until slightly melted.
    • Fill each pepper with chorizo mixture and bake in 350 degree oven for 15 to 20 minutes or until peppers are tender.

    Serrano Sauce

    • While peppers are cooking, make sauce. Rinse tomatoes and serrano peppers. Remove stems from serrano peppers. Peel garlic. 
    • Roast tomatoes, serrano peppers and garlic over medium heat in a pan until charred on all sides (can also roast over open flame, broiled or grilled).
    • Add all to a blender including onion and blend until smooth.  Add about a ¼ cup of water or less if needed if sauce is too chunky for your liking.
    • Add sauce to a bowl and serve with peppers. Enjoy!

    Nutrition

    Calories: 272kcal | Carbohydrates: 9g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 626mg | Potassium: 473mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2955IU | Vitamin C: 105.4mg | Calcium: 135mg | Iron: 1.2mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    For more recipes made with chorizo, you may want to check these other recipes:

    Mexican Chorizo Queso Fundido with Homemade Chips

    Mexican Chorizo Queso Fundido with Homemade Chips

    Chorizo Jalapeño Bean Dip

    Chorizo Jalapeno Bean Dip

    When will you try these Mini Stuffed Peppers with Chorizo?  Let me know!

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