Healthy Chorizo Stuffed Peppers

Healthy Chorizo Stuffed Peppers

Bell peppers cooked into a mushy oblivion are not okay. Full stop. Our Healthy Chorizo Stuffed Peppers are packed with Healthy Mexican Chorizo, fire roasted tomatoes, and cauliflower rice and baked to crisp-tender perfection. Indulge in sinfully melty cheese or top with avocado slices to keep it paleo compliant. This is a win-win situation, people.

They key to success in this recipe is mixing the Healthy Mexican Chorizo meat ahead of time so it can rest refrigerated for at least four hours. Mix it the night before, and you’ll have this dinner on the table in about an hour.

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Healthy Chorizo Stuffed Peppers

Healthy Chorizo Stuffed Peppers

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8 Servings 1x
  • Category: Entree, Main Course
  • Method: Stove Top, Bake/Broil
  • Cuisine: Tex-Mex
  • Diet: Gluten Free


Healthy Chorizo Stuffed Peppers


  • 4 large bell peppers (any color), halved from top to bottom, seeded and cleaned
  • 1 uncooked batch Healthy Mexican Chorizo, mixed and refrigerated at least four hours ahead of time (preferably overnight)
  • 1 14.5-ounce can fire roasted tomatoes (unseasoned/unsalted), liquid drained and reserved
  • 1 12-ounce bag frozen cauliflower rice, thawed at least enough to break up
  • 1 small red onion, diced
  • 1 medium lime, juiced
  • 1/2 cup shredded low-moisture mozzarella cheese (omit for paleo option)
  • 1 tbsp extra-virgin olive oil, divided
  • 2 tsp dried cilantro (or a tablespoon minced fresh cilantro)
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • Pinches of salt and ground black pepper


Set all ingredients out before starting to make the simultaneous cooking and prep easy peasy. 

Cooking the Chorizo

  1. Heat a large nonstick sauté pan over medium-high heat (if you use a good quality nonstick pan, you won’t need additional oil). Once the pan is hot, add the seasoned turkey and press into an even layer taking up the whole pan. Reduce heat to medium.
  2. Allow the meat to brown on one side before turning and breaking up into small pieces. Continue stirring as needed until fully browned with no pink remaining, about 10 minutes. Transfer cooked meat to a medium bowl and leave any excess liquid in the pan. Set the pan aside.

Prepping the Peppers

  1. While Chorizo is cooking, add one teaspoon of oil to a small sauté pan and add the diced onion. Cook over medium-low heat, stirring as needed, until browned and caramelized. Remove from heat once cooked.
  2. Halve and clean the bell peppers then brush the outsides and cut edges lightly with the remaining two teaspoons of oil and position in a large glass baking dish (a 9×13 metal pan will also do). If necessary, use crumpled tinfoil to prop up any wobbly pepper halves so they are level, and set the pan of peppers aside. Set oven rack to one position below the top rack and preheat oven to 375 degrees F.
  3. Drain the fire roasted tomatoes and reserve the liquid.

Making the Filling

  1. Once the onions are browned and the chorizo has been removed from the large pan, return the chorizo pan to medium heat and add the drained tomatoes plus half of their reserved liquid, caramelized onions, dried cilantro, spices, and pinches of salt and pepper, then stir to combine.
  2. When the tomato mixture is heated through and starts to bubble, add the cauliflower rice, making sure it is broken up (if still partially frozen). Stir and cook just enough to heat the cauliflower rice through, about 2 minutes, then remove from heat. Add the lime juice and toss, then add the chorizo back in and combine If needed, add more of the reserved tomato liquid (a tablespoon at a time) to preference. We want to make sure the chorizo is coated but take care not to use to much liquid because there is no rice to absorb the excess and the cauliflower will release more water as it cooks in the oven.

Putting it Together

  1. Use a regular tablespoon to fill the pepper halves, packing the filling down with the back of the spoon to make sure there are no air pockets. Divide the filling evenly between the pepper halves, mounding slightly in the middle, if necessary.
  2. Cover the pan tightly with foil and bake* 30 minutes for crisp-tender peppers; 40 minutes for tender peppers; or 50 minutes for soft peppers (if you’re into that sort of thing). Remove from oven after preferred time and discard foil.
  3. If using cheese, switch oven to broil-low, divide the shredded cheese between the stuffed peppers, and return to oven to melt the cheese. Watch carefully and remove once the cheese becomes bubbly and golden. Serve immediately. 


*If cooking for a smaller crowd, keep excess filling and peppers separate until ready to bake and serve. We like to reheat the filling with melted cheese and use raw pepper slices like scoops for low-carb nachos. Omit cheese for paleo option. Total time includes chorizo meat prep time but not refrigeration/resting time.

Nutrition Estimate Per Serving (1 STUFFED PEPPER HALF NO CHEESE) – Calories: 147, Fat: 5.9g, Saturated Fat: 2.6g, Polyunsaturated Fat: .2g, Monounsaturated Fat: 1.1g, Cholesterol: 42.5mg, Sodium: 278.8mg, Potassium: 257, Carbohydrates: 10.8g total/8.2g net, Fiber: 2.7g, Sugar: 5g, Protein: 12.4, Vitamin A: 31.2%, Vitamin C: 215%, Calcium: 4.8%, Iron: 35.1% (based on 2,000 calorie diet).  Nutrition calculated with one each red, yellow, orange, and green bell peppers. 

Nutrition Estimate Per Serving (1 STUFFED PEPPER HALF WITH CHEESE) – Calories: 166.9, Fat: 7.4g, Saturated Fat: 3.3g, Polyunsaturated Fat: .2g, Monounsaturated Fat: 1.1g, Cholesterol: 46.3mg, Sodium: 323.8mg, Potassium: 269.6mg Carbohydrates: 11.3g total/8.7g net, Fiber: 2.7g, Sugar: 5.3g, Protein: 13.9, Vitamin A: 31.2%, Vitamin C: 215%, Calcium: 8.5%, Iron: 35.1% (based on 2,000 calorie diet). Nutrition calculated with one each red, yellow, orange, and green bell peppers.



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