Paleo Chile Rellenos (Mexican Stuffed Peppers)

Paleo Chile Rellenos (Mexican Stuffed Peppers)

Cheese. Considered a cheat by Paleo Purists. We hate the word cheat, by the way. Dairy is a gray area in Paleo Land and therefore considered a "Scarlett Letter" ingredient. We know that. But we have functioning brains, and decide for ourselves when and how we consume dairy. You can do whatever you want, it really doesn’t affect us. That being said, if your functioning brain tells you not to eat dairy, then we’ve added an avocado cream recipe that makes a mighty fine cheese alternative.


  • 5 poblano* peppers
  • 1 lb. fresh chorizo**, casings removed (slit the back of the sausage with a knife and unwrap the meat from the case) and crumbled
  • 4 oz. mushrooms, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, finely chopped
  • handful chopped cilantro
  • 3 oz. raw sharp cheddar
  • 2 oz. goat cheese
Avocado Cream (Optional, if no cheese)
  • 2 avocados
  • 1 lime, juiced


Preheat your oven to 450ºF.
Slice the tops off your poblano peppers (reserve them, minus the stem), then cut them in half, lengthwise. Remove the white membrane and the seeds. Coat in a little bit of fat and place in the oven to soften. We’re trying to roast and soften ‘em up before we stuff ‘em.
While the peppers are working in the oven, saute the chorizo, onions, garlic, mushrooms and the chopped pieces of the poblano pepper tops, until everything is soft, about 15 minutes. Remove from the heat and stir in the cheeses and cilantro.
Take the peppers out of the oven.
Using a spoon, stuff the chorizo filling into each pepper and place back into the oven to melt the cheeses and warm everything up.
If you don’t eat dairy, this is a great cheese substitute:
To make the avocado cream, use a fork to mash up the avocados with the lime juice. Serve with the rellenos.
*Poblano chile peppers are mild mexican chiles. Think of it as the less bitter, mexican version of green bell peppers. They’re found at most grocery stores, around the other chile peppers.