Keto Chorizo Stuffed Peppers: A Flavorful Low-Carb Fiesta!

Are you craving a dish that’s both satisfying and keto-friendly? Look no further than these delicious Keto Chorizo Stuffed Peppers! Packed with flavor and healthy fats, these peppers are a fantastic way to enjoy a hearty meal without compromising your low-carb lifestyle. This recipe is easy to follow, customizable to your liking, and guaranteed to become a new weeknight favorite.

Why You’ll Love This Recipe

* **Keto-Friendly:** With minimal carbs and plenty of healthy fats, these stuffed peppers fit perfectly into a ketogenic diet.
* **Flavorful:** The combination of spicy chorizo, savory cheese, and vibrant peppers creates a taste sensation that will tantalize your taste buds.
* **Easy to Make:** This recipe requires minimal effort and can be prepped ahead of time for a quick and easy weeknight dinner.
* **Customizable:** Feel free to adjust the ingredients to your liking. Add different cheeses, vegetables, or spices to create your own unique version.
* **Satisfying:** Packed with protein and fiber, these stuffed peppers will keep you feeling full and satisfied for hours.
* **Visually Appealing:** The vibrant colors of the peppers and the cheesy topping make this dish a feast for the eyes.

Ingredients You’ll Need

* **6 Bell Peppers:** Choose your favorite colors – red, yellow, orange, and green all work well. Try to select peppers that can easily stand up on their own.
* **1 pound Chorizo:** Mexican chorizo (raw) or Spanish chorizo (cured) can be used. If using Mexican chorizo, be sure to cook it thoroughly. Spanish chorizo can be diced and added directly.
* **1 medium Onion:** Diced, adds sweetness and depth of flavor.
* **2 cloves Garlic:** Minced, provides a pungent aroma and flavor.
* **1 cup Cauliflower Rice:** A low-carb alternative to regular rice.
* **1 cup Shredded Cheese:** Use a keto-friendly cheese blend like cheddar, mozzarella, or Monterey Jack. Consider a Mexican blend for enhanced flavor.
* **1/2 cup Heavy Cream:** Adds richness and creaminess to the filling.
* **1/4 cup Diced Tomatoes:** Adds acidity and freshness (optional).
* **1/4 cup Chopped Cilantro:** For garnish (optional).
* **1 tablespoon Olive Oil:** For sautéing.
* **1 teaspoon Chili Powder:** Adds a touch of heat.
* **1/2 teaspoon Cumin:** Adds warmth and earthiness.
* **1/4 teaspoon Smoked Paprika:** Enhances the smoky flavor.
* **Salt and Pepper to Taste**

Equipment You’ll Need

* **Large Skillet or Dutch Oven**
* **Baking Dish**
* **Knife**
* **Cutting Board**
* **Mixing Bowl**
* **Measuring Cups and Spoons**

Step-by-Step Instructions

**1. Prepare the Peppers:**

* Preheat your oven to 375°F (190°C).
* Wash the bell peppers thoroughly.
* Cut each pepper in half lengthwise. Remove the seeds and membranes.
* If desired, you can parboil the pepper halves for 5 minutes to soften them slightly. This is optional, but it can help them cook more evenly. If parboiling, drain the peppers well and pat them dry with paper towels.
* Arrange the pepper halves in a baking dish.

**2. Cook the Chorizo and Vegetables:**

* Heat the olive oil in a large skillet or Dutch oven over medium heat.
* Add the diced onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Add the chorizo to the skillet and cook, breaking it up with a spoon, until browned and cooked through. If using Mexican chorizo, ensure it reaches an internal temperature of 160°F (71°C).
* Drain any excess grease from the skillet.

**3. Make the Filling:**

* Add the cauliflower rice, chili powder, cumin, smoked paprika, salt, and pepper to the skillet with the chorizo and vegetables.
* Stir well to combine.
* Pour in the heavy cream and stir until the mixture is heated through. If using diced tomatoes, add them now.
* Remove the skillet from the heat and stir in half of the shredded cheese.

**4. Stuff the Peppers:**

* Spoon the chorizo filling into each bell pepper half, packing it firmly.
* Top each stuffed pepper with the remaining shredded cheese.

**5. Bake the Peppers:**

* Cover the baking dish with foil.
* Bake for 20 minutes.
* Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

**6. Garnish and Serve:**

* Remove the stuffed peppers from the oven and let them cool slightly.
* Garnish with chopped cilantro, if desired.
* Serve immediately and enjoy!

Tips and Variations

* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the filling for an extra kick.
* **Add More Vegetables:** Include other low-carb vegetables like zucchini, mushrooms, or spinach in the filling.
* **Use Different Cheeses:** Experiment with different cheese blends or try adding crumbled feta or goat cheese.
* **Make it Creamier:** Add a dollop of sour cream or Greek yogurt to each stuffed pepper before serving.
* **Meal Prep Friendly:** These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
* **Freezer Friendly:** Cooked stuffed peppers can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.
* **Different Chorizo:** As mentioned, both Mexican and Spanish chorizo work well. Mexican chorizo is typically raw and needs to be cooked thoroughly, while Spanish chorizo is cured and can be added directly. The flavor profile will differ slightly, so choose the one you prefer.
* **Add some heat:** Mix in a diced jalapeño pepper to the filling for an extra spicy kick!
* **Use different protein:** Ground beef, ground turkey, or shredded chicken can be substituted for chorizo.
* **Low-carb salsa:** Adding a tablespoon or two of low-carb salsa to the filling can add a significant flavor boost.
* **Use different peppers:** While bell peppers are the most common choice, poblano peppers can also be used. Poblanos have a mild heat and a slightly smoky flavor.
* **Spice it up EVEN MORE:** Consider adding a dash of your favorite hot sauce to each pepper before baking.

Nutritional Information (per serving, approximate)

* Calories: Varies depending on the specific ingredients and quantities used, but roughly 350-450 calories per pepper half.
* Net Carbs: 5-8 grams
* Protein: 25-35 grams
* Fat: 25-35 grams

**Disclaimer:** Nutritional information is an estimate and may vary based on specific ingredients and preparation methods. It’s always best to calculate nutritional information based on the actual ingredients you use.

Serving Suggestions

These Keto Chorizo Stuffed Peppers are delicious on their own as a satisfying meal. Here are a few serving suggestions:

* Serve with a side salad for a light and refreshing meal.
* Top with a dollop of sour cream or Greek yogurt.
* Garnish with chopped avocado for added healthy fats.
* Serve with a side of cauliflower rice or mashed cauliflower.

Conclusion

These Keto Chorizo Stuffed Peppers are a delicious and satisfying way to enjoy a low-carb meal. With their bold flavors, customizable ingredients, and easy preparation, they’re sure to become a staple in your keto recipe rotation. So, gather your ingredients, preheat your oven, and get ready to enjoy a fiesta in your mouth! Enjoy! Don’t forget to rate this recipe and leave a comment below to let us know what you think!

Recipe Card

Here’s a printable recipe card for your convenience:

**Keto Chorizo Stuffed Peppers**

**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 30-35 minutes

**Ingredients:**

* 6 Bell Peppers
* 1 pound Chorizo
* 1 medium Onion, diced
* 2 cloves Garlic, minced
* 1 cup Cauliflower Rice
* 1 cup Shredded Cheese
* 1/2 cup Heavy Cream
* 1/4 cup Diced Tomatoes (optional)
* 1/4 cup Chopped Cilantro (optional)
* 1 tablespoon Olive Oil
* 1 teaspoon Chili Powder
* 1/2 teaspoon Cumin
* 1/4 teaspoon Smoked Paprika
* Salt and Pepper to Taste

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Cut bell peppers in half lengthwise, remove seeds and membranes.
3. Sauté onion and garlic in olive oil until softened.
4. Add chorizo and cook until browned, breaking it up with a spoon. Drain excess grease.
5. Stir in cauliflower rice, chili powder, cumin, smoked paprika, salt, and pepper.
6. Pour in heavy cream and heat through. Add diced tomatoes (optional).
7. Remove from heat and stir in half of the shredded cheese.
8. Spoon filling into each pepper half.
9. Top with remaining shredded cheese.
10. Cover with foil and bake for 20 minutes.
11. Remove foil and bake for another 10-15 minutes, or until cheese is melted and peppers are tender.
12. Garnish with cilantro (optional) and serve.

**Notes:**

* Customize the filling with your favorite low-carb vegetables and cheeses.
* Add a pinch of cayenne pepper or hot sauce for extra spice.
* Can be made ahead of time and stored in the refrigerator for up to 3 days.
* Freezer-friendly for up to 2 months.