Chorizo Stuffed Peppers

Serves 8


  • 2 lb chorizo
  • 8 bell peppers
  • 1 cauliflower head
  • 1 small white onion, chopped
  • 3 garlic cloves
  • 1 small 6 oz can organic tomato paste
  • sea salt, pepper, 1 tsp paprika, 1 tsp chili powder, 1 tsp cumin, dash garlic powder (I love garlic)

Preheat the oven to 400 degrees, Sauté garlic and onion for a few minutes and then add your meat. Cook on medium high for a few minutes. Add your spices. Note: these are spicy but not too bad in my opinion. If you prefer less spice do not add chili powder.


Meanwhile, chop and rice your cauliflower (I used a cheese grater and riced it into a large bowl). Chop the lid off your rinsed peppers and clean out the insides. You can cut the lid of the pepper as well and include those pieces! Remove meat/onion/etc. from the stove and pour into the bowl with the cauliflower. Add the tomato paste and mix well.


Then stuff each pepper full of the deliciousness!  Place on baking sheet and bake for about 25 minutes. Enjoy! 👅👅


My pictures only include 6 peppers but I definitely had leftover meat. I decided to take the extra meat and put it in a small dish and bake it with the peppers and just have some extra baked meat! I love me some paleo deliciousness!!! Y’all make these babies and enjoy them! #eattogrow #fuelyourbody


2 thoughts on “Chorizo Stuffed Peppers”

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