Preheat oven to 350 degrees F (180 degrees C).
First, prep the Jalapeño Pepper (1 pound). Slice them in half lengthwise, then remove the seeds and ribs using a spoon or paring knife. Rinse and pat dry, then line on a baking sheet that has been drizzled with Olive Oil (to taste). Toss the peppers to coat in the oil and set side until needed.
Next, make the filling. Heat a saute pan with olive oil over medium-high heat. Squeeze the Mexican Chorizo (3) out of the casing and saute for 5 minutes, until cooked through. While cooking, break the sausage up with your cooking utensil to crumble.
Drain the excess oil and fat and add sausage to a large bowl with the Cream Cheese (8 ounce), Low-Sodium Soy Sauce (1 tablespoon), Worcestershire Sauce (1 tablespoon), Shredded Cheddar Cheese (1/4 cup), Dry Mustard (1/2 teaspoon), and Garlic Powder (1/2 teaspoon). Taste and adjust seasoning if necessary.
Stuff each pepper half with a spoonful of filling. Sprinkle with extra cheddar cheese if desired. Bake for 20 minutes, or until the pepper is tender.
If needed, broil on high for a minute or two to brown the cheese.