Pimento Cheese Chorizo Mini Bells

Pimento Cheese Chorizo Mini Bells


  • 1 package (about 2 dozen) mini bell peppers, washed, cleaned of seeds and cut in half lengthwise
  • 3/4 cup pimento cheese, Tequila Spiked, Roasted Red Pepper & Jalapeno or packaged
  • 1 8 ounce block cream cheese, softened at room temperature
  • 46 ounces of Mexican chorizo, cooked and crumbled


Preheat oven to 425 degrees. Prepare a baking tray by lining with aluminum foil.

Mix together pimento cheese, cream cheese, and chorizo. Fill peppers. Place on baking tray.

Bake until cheese is melted and peppers are tender but still sturdy about 15 minutes. May be placed under the broiler for a minute or two to brown top if desired.

Allow to sit for a few minutes to firm up and cool slightly before removing from tray.

Helpful hints:

  • When cutting peppers, note how it lays naturally and cut horizontally. The peppers will stand up better. Prop against each other on the tray.
  • A piping bag makes quick work of filling the peppers.
  • May be made ahead to the point of baking and refrigerated.

These are fabulous when grilled. They can be placed on the grates but it is much easier to remove them quickly if they are grilled on a sheetpan or in a cast iron skillet. Watch the time, which can be a variable, and medium to medium high heat is your best bet.

Keywords: Appetizer, Bell Peppers, Cheese, Chorizo, Cream Cheese, Mexican or Southwestern, mini bell peppers, mini peppers, pimento cheese, Pork, Sausage

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