Mouthwatering Paleo Mexican Brunch: Chorizo & Avocado Stuffed Bell Peppers with Zesty Lime Crema

Allergens

None

Ingredients

• 6 large bell peppers (assorted colors) 1 lb ground chorizo sausage 2 ripe avocados 1 cup cherry tomatoes, halved 4 scallions, thinly sliced 1/2 cup fresh cilantro, chopped 1 lime, zested and juiced 1 cup sour cream (Paleo
• compliant) 1 teaspoon ground cumin Salt and pepper, to taste Olive oil

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the tops off of the bell peppers and remove seeds and membranes. Place peppers on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes, or until tender but still holding their shape. Set aside to cool slightly.
3. In a large skillet, brown the ground chorizo over medium heat, breaking it up as it cooks. Drain any excess fat and set aside.
4. In a small bowl, combine lime zest and juice with sour cream to make the lime crema. Season with salt and pepper, to taste. Set aside.
5. In a large mixing bowl, mash the avocados until smooth. Add cooked chorizo, cherry tomatoes, scallions, and half of the chopped cilantro. Mix gently until well combined.
6. Stuff each bell pepper with the chorizo mixture, dividing it evenly among all 6 peppers. Top each pepper with a generous dollop of lime crema and garnish with the remaining cilantro.
7. Serve immediately and enjoy your cinematic and sensory Paleo Mexican brunch experience!

Chef’s Insight

To enhance the aroma, allow the bell peppers to cool slightly after roasting before stuffing.

Notes

To ensure a photorealistic presentation, use a variety of colorful bell peppers.