📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 8 servings
Calories: 240kcal
Ingredients
- 4 large bell peppers red/yellow/green; sub: hollowed zucchini boats
- 1 lb raw Mexican chorizo sub: hot Italian sausage or turkey chorizo
- 2 cups cauliflower rice sub: broccoli rice
- 1/2 cup onion diced; sub: green onion
- 1 tbsp tomato paste sub: 1/4 cup sugar-free salsa
- 1 cup cheddar or Jack cheese shredded; sub: pepper jack or queso Oaxaca
- 1 tbsp olive oil sub: avocado oil
- 1 tsp each cumin + smoked paprika sub: taco seasoning
- Salt & pepper to taste
- 2 tbsp cilantro garnish; sub: parsley
Instructions
- Sauté chorizo: Heat oil in skillet over medium. Crumble chorizo with onion; cook 5 min until browned.
- Add “rice”: Stir in cauliflower rice, tomato paste, cumin, paprika, salt, and pepper; cook 3 min until moisture evaporates.
- Stuff peppers: Halve peppers, remove seeds. Pack filling inside; top with cheese.
- Bake: Arrange in greased dish; cover with foil and bake 375°F (190°C) 25 min. Uncover last 5 min to brown.
- Serve: Garnish with chopped cilantro and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 15g | Fat: 17g
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About This Dish
Juicy red and yellow bell peppers become edible bowls packed with spicy Mexican chorizo, “rice” made from cauliflower, and a gooey cheddar-jack crown.
Health Benefits
- Cauliflower rice replaces the rice traditionally used in stuffed peppers, keeping this low-carb.
- Chorizo and cheese provide the protein and fat that make this dish filling.
Pairs Well With
- Chayote “Noodle” Ensalada
- Chorizo & Mushroom Sauté