Chorizo Stuffed Red Peppers {PALEO}

Okay.  Let’s just get this out of the way.  If you look closely at the picture that accompanies this recipe you just might notice a little bit of cheese.  I know cheese isn’t paleo.  I know.  I like a little bit of cheesy deliciousness every once in a while.  If you don’t, simply don’t add it.  Maybe I should call the recipe Chorizo Stuffed Red Peppers {Primal} with a {Paleo} option??  Longest recipe title, ever!

AND, you might notice the picture is of the peppers before they went into the oven.  By the time they came out of the oven the lighting was atrocious; I did the best I could!  So, now that that is out of the way…

Let me just tell you these peppers were super yummy and pretty dang easy to make.  They are one of those great weeknight meals that everyone will eat.  My three year-old had seconds!  I hope you and yours enjoy them as much as we do: Chorizo Stuffed Red Peppers {Paleo}.
A Paleo take on the classic stuffed peppers.

Chorizo Stuffed Red Peppers {Paleo}

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 red bell peppers
  • 1 pound chorizo sausage, fresh with no added ingredients
  • 1/2 red onion, chopped
  • 2 cloves garlic, diced
  • 1/2 head small cauliflower
  • 1/2 cup fresh cilantro, chopped
  • cheese, optional, not Paleo…


  1. Preheat your oven to 350 degrees F.
  2. Next, trim up your red peppers.  I cut mine in half, leaving the stems intact, then took out the seeds and ribs.  If you want to cut the top off then clean them up, feel free to do so!  Place the peppers in a casserole dish.
  3. Heat a skillet to medium high heat and add the chorizo.  When it’s cooked through, drain off any extra fat,leaving some in the skillet, then put the chorizo in a large bowl.
  4. Cook the onions and garlic in the same skillet for about five minutes, stirring occasionally.  When the onions become translucent add them and the garlic to the chorizo.
  5. Meanwhile, process the cauliflower in your food processor or blender into a rice like consistency.  Add to the bowl.
  6. Chop up the fresh cilantro and add to the bowl of chorizo, onions, garlic and cauliflower.  Add a little cheese, about 1/4 cup, if you want.  I did.  It was great!  Then stir well.  Fill the peppers with this mixture.
  7. Bake covered for 30 minutes.  Remove the foil and bake for another 15 minutes.
  8. Let cool about five minutes before serving.  Garnish with salsa, gauc, fresh cilantro.  Enjoy!!

One thought on “Chorizo Stuffed Red Peppers {PALEO}

  1. Pingback: Creamy Avocado Lime Dip {PALEO} | fcubed

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s