Ali Wren

whole-hearted living, healthy-minded eating

Paleo Chicken Chorizo Stuffed Peppers

These peppers are one of my favorite things to make in the summer time! Paleo (and therefore gluten-free and dairy-free), and something my husband and I both can eat together. Super simple and tasty!


  • 1 pound mini sweet peppers*
  • 3 links of uncooked chicken chorizo sausage** (approximately 1 pound)
  • 1 package of bacon (approximately 12 slices)


Pre-heat oven to 450 degrees.

Cut each pepper in half lengthwise. Clean out the peppers. Squeeze out the chorizo from the casing.

Stuff each pepper with chorizo.

Cut bacon strips in half. Wrap each pepper with bacon.

Place peppers on top of a wire rack (I use a metal cooling rack) atop a baking sheet, and add a small layer of water to the bottom of the pan.

Bake for 25 minutes. Enjoy warm.

*For a spicy version, replace sweet peppers with jalapeño peppers.

**If you can’t find chicken chorizo sausage, you can make your own spices and add it to ground chicken: paprika, sea salt, cayenne pepper, oregano, black pepper, cinnamon, cloves, and garlic. You can also buy pork chorizo and prepare the same way.

If you enjoy dairy, try adding shredded cheese or sour cream at the end!

About Ali

I'm Ali. I write about my journey of living a full and healthy life with food allergies, overcoming the comparison trap, and cultivating authenticity.

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