Low-carb and Flavorful Stuffed Peppers with Spicy Chorizo

These keto chorizo stuffed peppers are a perfect combination of flavors and textures. Spicy Mexican chorizo is cooked with onions, garlic, and spices until fragrant and then mixed with cream cheese, cheddar cheese, and cauliflower rice. The mixture is stuffed into bell peppers, topped with more cheese, and baked to perfection. These stuffed peppers are low in carbs, high in protein, and extremely satisfying. They are a great choice for a keto-friendly, gluten-free, and grain-free meal. Enjoy these delicious and healthy stuffed peppers for lunch or dinner!

Ingredients

• 6 large bell peppers
• 1 pound chorizo, casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cauliflower rice
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese, divided

Directions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membrane. Place the peppers in a baking dish and set aside.
3. In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and cooked through. Remove the chorizo from the skillet and set aside.
4. In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. Add the cooked chorizo back to the skillet and sprinkle with cumin, paprika, salt, and pepper. Stir well to combine.
6. Add the cauliflower rice to the skillet and cook for 5 minutes, or until the rice is tender.
7. Remove the skillet from heat and let it cool slightly.
8. In a mixing bowl, combine the softened cream cheese and half of the shredded cheddar cheese. Mix well.
9. Add the chorizo and cauliflower rice mixture to the cream cheese mixture. Stir until fully combined.
10. Spoon the mixture into the bell peppers, filling them to the top.
11. Sprinkle the remaining shredded cheddar cheese on top of the stuffed peppers.
12. Cover the baking dish with foil and bake for 25 minutes.
13. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
14. Remove from the oven and let cool for a few minutes before serving.
15. Serve the keto chorizo stuffed peppers as a main dish or with a side salad.
16. Enjoy!

Interesting Facts