This cheesy chorizo stuffed bell peppers recipe is an easy and tasty low carb dinner. and perfect for a weeknight dinner. The spicy chorizo, melty cheese and fresh bell peppers make the perfect flavor combination with only 5 basic ingredients. Each chorizo stuffed pepper has just 5.1 grams net carbs and 19.5 grams of protein.
You might also like this cheesy chorizo skillet dip.

These cheesy chorizo stuffed bell peppers were a remake of a really old recipe that I decided to change. Originally I made them with chiles from our garden and as a low carb appetizer. But today I made them with sweet bell peppers and feel they were better for a low carb dinner and more accessible than finding fresh chiles.
I love these chorizo stuffed peppers because they only require 5 ingredients and they are full of flavor from the spicy chorizo sausage and the salsa. Then they are topped with lots of cheesy goodness to make a tasty low carb dinner that’s really quite easy to make.
And I have been trying to increase my protein intake and this dinner recipe is not only low carb, it’s a high protein meal too. Each has just 5.13 grams of net carbs and 19.5 grams of protein!
Recipe ingredients and substitutions.
This recipe only needs 5 simple ingredients – bell peppers, chorizo sausage, cauliflower rice, jarred salsa and shredded cheeses. Technically I used 2 types of cheeses so there are really using 6 ingredients.
Fresh Chorizo Sausage
You want to use Mexican chorizo which is a fresh ground sausage that needs to be cooked and comes in casings. Spanish chorizo is a pork sausage that is fully cured and is more like a hard salami or pepperoni. I found mine at a regular grocery store and they might have it at Walmart.
If you want to substitute the chorizo you can try an Italian hot sausage or even breakfast sausage but you will want additional seasonings for the sausage like this homemade spice blend. I really enjoy the heat from the seasonings in both chorizo and Italian sausages.
Cauliflower Rice
I used fresh cauliflower rice because I wanted to make this low carb and to bulk up the filling and add some texture. If you don’t care about carbs you can use regular white rice or brown rice. I would cook it first though.
You could also use frozen cauliflower rice. I would let it thaw a little bit first.
Jarred Salsa
I often buy this medium heat chunky salsa from Aldi. The carbs are pretty low and the benefit of using salsa is that it has tomatoes, jalapeno peppers, onions, garlic, etc. It’s nice short cut to making this dish. You can use whatever your favorite brand is and whatever heat level you like.
Cheeses
I used a combination of shredded cheddar and Monterey Jack cheeses. You can use a Mexican blend or for a little added heat try pepper jack cheese. I do like having the cheddar though.
Bell Peppers
I prefer sweet bell peppers to green peppers but you can use those as well. And if you want to use Anaheim or poblano peppers you can use them but note they will cook faster as they seem to have thinner walls. So cooking time will vary.
How to make low carb cheesy chorizo stuffed bell peppers.
Step 1: Preheat the oven to 350ยฐF. Get out a medium large baking dish or casserole dish and spray with nonstick cooking spray and set aside.
Step 2: Get out a mixing bowl and add the cauli rice, Monterey Jack cheese and chorizo. You will have to take the casings off the chorizo. Mix well to make the chorizo sausage filling.
Note I used the Monterey Jack cheese in the filling and cheddar on the top. If you want you can mix them together and use half in the filling and half on the top or just use one kind of cheese.
Step 3: Cut the peppers in half and clean out the seeds and ribs. Take the sausage filing and stuff them. Then lay the peppers in baking dish. Spoon the salsa over each of them and top with cheddar cheese.
Step 4: Cover the dish with aluminum foil and place in the preheated oven. Bake covered for 30 minutes then take off the foil and continue to bake for another 20-25 minutes until the peppers are fork tender and the cheese is browned on top.
You can always place baking dish under the broiler for couple of minutes until cheese browns at the end.
Step 5: When done take out of oven and let cool a bit before serving. If you want you can garnish with some fresh cilantro, chopped fresh green onions or fresh parsley on top for color.
Store leftovers in an airtight container. Please scroll down for the printable recipe card.
These can just be eaten as is with a nice green salad for a low carb dinner. If you want more of a complete meal you can try this easyย low carb Spanish rice side dish. It uses cauliflower rice and has amazing flavor.
If you are interested in the older stuffed chiles recipe.
Below is the older recipe that I originally made. If you are interested in this version it is also in the recipe card. It’s a little different and a bit higher in carbs. We ate this as more of a hearty appetizer rather than a main dish but it certainly could be one.
This recipe is the original recipe using Anaheim Chiles.
- 21 Anaheim chiles, cleaned and cored
- 12 oz chorizo
- 3 cups Monterey Jack cheese, shredded
- 24 oz salsa
- 1 cup cheddar cheese, shredded
Preheat oven to 350ยฐ F. Mix chorizo and Monterey jack cheese and stuff mixture into peppers. Place into a baking dish and cover with salsa. Top with cheddar cheese and cover with aluminum foil. Bake for 40 minutes and check to see if a fork can go through the peppers. If not done, cook for 10 more minutes. Take off foil and place under the broiler for a few minutes to brown the cheese.
The nutrition was a bit hard to figure out as it was really hard to find nutrition for Anaheim peppers. So my best estimate on nutrition for 1 pepper is: 161 cals / 10.8g fat / 11.0g carbs / 2g fiber / 9.6g protein = 9g net carbs
More low carb stuffed pepper recipes to try.
I love this low carb vegetable I have recipes using poblanos, jalapenos, sweet bells, green chiles etc. Check them out for more delicious meals.
- Greek chicken filled
- chicken enchilada or ground beef taco stuffed
- cheese and sausage or chicken and spinach stuffed poblanos
- buffalo breakfast stuffed hatch chiles
- bacon wrapped jalapeno poppers
- keto classic stuffed bells in the air fryer
I hope you like this cheesy chorizo stuffed bell pepper recipe. It’s such a flavorful family dinner that’s low carb and high protein. I love the bold flavor for a nice change of pace for those on low carb diets. Enjoy!
The nutritional information for 1 serving is 335 calories / 24.9g fat / 7.7g carbs / 2.6g fiber / 19.5g protein = 5.1g net carbs
And I have overย 15 other stuffed pepper recipesย because I love this low carb vegetable I have recipes using poblanos, jalapenos, bell peppers, green chiles etc. Check them out for more delicious meals.
Cheesy Chorizo Stuffed Bell Peppers
Theseย cheesy chorizo stuffed bell peppersย are an easy and tasty low carb high protein dinner.. The spicy chorizo and the melty cheese make these peppers a winner with only 5 ingredients!
Ingredients
- 3 bell peppers, cut in half
- 6 ounces Mexican chorizo (about 2 links)
- 2 cups Monterey Jack cheese, shredded
- ยฝ cup jarred salsa
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 350° F. Spray a baking dish or casserole dish with cooking spray and set aside.
- Get out a large mixing bowl and add the chorizo, cauliflower rice and Monterey Jack cheese. You may half to take the casings off the sausage. Mix well.
- Cut the peppers in half and lay in the baking dish. Stuffing each pepper half with the chorizo mixture then spoon the salsa over each one. Top with the shredded cheddar cheese.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes then take off the foil. Place back in the oven for 20-25 minutes more or until the peppers are fork tender and the cheese is golden brown.
- Take out of the oven and let cool a bit before serving. If you want you can add some fresh cilantro for garnish. Store leftovers in an airtight container.
The nutritional information for 1 bell pepper serving is 335 calories / 24.9g fat / 7.7g carbs / 2.6g fiber / 19.5g protein = 5.1g net carbs
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 335Unsaturated Fat: 0g
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