Chorizo, Avocado & Butternut Squash Rice Stuffed Peppers

gluten freemeat & poultry
Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Avocado is one of the most talked about superfoods out there. I feel like if foods were personified (wow, haven’t used that word since the 7th grade) and could be friendly with other foods, then kale and avocado would be best friends.

Avocado has taken the place of dairy in sauces, replaced cream cheese on toast, has become a staple salad topper and of course, is the essential ingredient in everyone’s favorite appetizer: guacamole.

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Despite everyone’s obsession with avocado, I rarely see it cooked. Baked and grilled avocados are phenomenal – the warmed avocado meat is sensational. Really, sensational.

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

If you’ve never cooked your avocado before, you need to start now. I remember the first time I made Lu something with cooked avocado in it and he was like, “Wait, you cooked the avocado?”

Such a simple trick and so much yumminess. The avocado softens, becomes more fragrant and better complements the other ingredients. 

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

I once baked an egg in an avocado. THAT was incredible.

Now, we cook chorizo, avocado and my butternut squash rice together, stuff it into a bell pepper and melt pepper jack cheese on top.

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

I can’t even tell you how good this tastes. I’m at a loss for words. I looked through the Thesaurus and there just isn’t a word for this. 

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

The rice absorbs the juices of the chorizo and the smoked paprika and cumin just, well, make your mouth water. Instead of stuffing a pepper with rice or quinoa, use the butternut squash rice. 

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

When I tell you that this is the BEST food for your Superbowl party, I really mean it. If you’d like to use it as an appetizer, use small bell peppers. If you’re using it as a main dish, use larger bell peppers and serve the halves stuffed to the brim! 

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

And on purpose, you’ll have some leftovers with this recipe. The stuffing is so delicious, that it’s perfect for lunch the next day. 

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Actually, I came home Friday night (after a night out with the girls) and was so excited to eat said leftovers, but I came to find that Lu had eaten them for dinner! Thankfully, he saved me an extra bell pepper. Which I devoured.

You’re going to love these for dinner, but they’re perfect as an impressive, healthy and super tasty Superbowl food.

Have you tried the rice yet? What do you think?

Chorizo, Avocado & Butternut Squash Rice Stuffed Peppers

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4


  • 3 bell peppers any color
  • 2 chorizo sausages caseings removed and then crumbled
  • 1 avocado insides cubed
  • 1 tbsp olive oil
  • 1 garlic clove minced
  • 1/4 tsp red pepper flakes
  • 1/3 cup diced yellow onion
  • 2 cups butternut squash rice made from noodles from 1/2 butternut squash*
  • salt to taste
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 cup chicken broth
  • 1 cup shredded pepper jack cheese


  • Preheat the oven to broil. Slice the tops off your bell peppers, slice them in half lengthwise and then remove the white parts from the insides. Once it's preheated, place them on a baking tray lightly coated in cooking spray. Broil for 4 minutes and the remove from the oven, but keep the oven on broil.
  • While the peppers are broiling, place a large skillet over medium-low heat and spray with cooking spray. Add in the chorizo and avocado and cook, tossing frequently for 3-5 minutes. Set aside and add in 1 tbsp olive oil, garlic, red pepper flakes and cook for 30 seconds. Then, add in the onion and cook for about 2 minutes or until onion beings to soften.
  • Add in the butternut squash rice, salt, cumin and smoked paprika. Stir to combine and cook for 1 minute. Then, add in 1/2 cup chicken broth. Stir to combine and let reduce, stirring occasionally. Once reduced fully, add in 1/4 cup chicken broth and let reduce. Taste the rice and if the rice is still crunchy, add in another 1/4 cup of broth and let reduce. If the rice is done (the consistency is that of rice), add in the chorizo and avocado and stir to combine.
  • Once the rice mixture is done, stuff the peppers with it, using a spoon. Pat down the tops of the stuffed peppers with the back of the spoon to compress.
  • Top each pepper with the pepper jack cheese evenly and place in the broiler. Broil for about 3 minutes, checking after 2 minutes to make sure it does not burn. Once the cheese has melted, remove from the oven and serve!


To make butternut squash rice, spiralize a butternut squash and then place the noodles into a food processor and pulse until made into rice-like bits. This will make 2 cups of rice (a 348g piece of butternut squash makes 2 cups).

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


So many beautiful pictures, and they would be amazing! This is being pinned right away! I love stuffed peppers, and I love enjoying them as a well balanced meal before my next training run! Thanks for sharing :)
Thank YOU - I'm glad you like the recipe.
Julie F says:
I don't eat meat, think I could follow the recipe & just omit the sausage?
Yes, definitely - try using pinto beans!
Erika says:
I just bought my spiralizer for Christmas and so far have just made your caprese beet dinner which btw was amazing, the whole family loved! I need to try some of these recipes you're making using the riced butternut squash! but question. Can I make a big batch of the rice using a a whole squash and then freeze it into 2 cup portions so then I have it ready to go? Should I defrost before using the rice then or just toss in still frozen? Have you tried this yet and if not what are your thoughts? Thank you!
Yes, you can definitely do that! You can freeze it or keep it in the fridge for up to 4 days! Definitely defrost the rice first before you put it in the pan.
Erika says:
The frozen butternut squash rice worked perfectly! I made these 3 weeks ago & the whole family really loved them. I think it was the chorizo & creamy avocado that did it! I had never eaten cooked avocado before & was wondering if it would be good. We love avocado raw.. but cooked?? Well, question was laid to rest, it was so creamy & helped offset the strong taste of chorizo. The kids said they couldn't even taste the squash! So I riced a whole butternut squash & saved 1/2 of it in the freezer. Pulled it out a couple days ago & defrosted in fridge & then used it in the recipe again tonight. Perfect! Made it a really quick & easy dinner. And also another thanks for cooking avocado. I made a recipe a couple weeks ago that used avocado on a homemade pizza. Dice & top a pizza with avocado. It was so good....made you need less cheese as it was a creamy addition. Now love cooked avocado & will try & remember to try it on other things in place of cheese. Thank you for the inspirational recipe!YUM!
Erika - I am so so glad you've adapted the recipe to work for you and your family. This all sounds amazing - I love that you're experimenting! Thanks for inspiring me :)
Anonymous says:
What kind of chorizo are you buying for your recipes?
Regular chorizo - sometimes I like smoked chorizo, but regular chorizo is fine! This is an example:
Patty says:
How much avocado is used in the recipe? I don't see it listed. (Am I missing it?) This looks amazing!
Oops, I'm sorry - thanks for checking. 1 full avocado, insides cubed!
Emily says:
These were delicious! Didn't have Monterrey jack so used crumbled feta instead. Came out great!
I'm so glad you gave these a try - these stuffed peppers are going to become a staple in my household!
Yum, feta would be great!
We would totally devour this for dinner!
Jenny Cohodes says:
This was absolutely amazing!! My husband had no idea that I used a butternut squash as the base. SO so good!
Thanks Jenny, so glad you liked it!
EmH_5 says:
Been so excited the whole week to have this for dinner tonight and it certainly did not disappoint!! Absolutely delicious and felt like such a treat being able to eat all that yummy chorizo and avocado by using pumpkin instead of actual rice! So good!
Anonymous says:
oooommmmggggg!!!!!!! firstly let me introduce myself. I am catherine and i am not a vegetable person at all. i think there are something you have to eat just because its good for you. I discovered your blog by accident from "Against all Grain" which i also discovered by accident all i can say is that you are amazingly talented. I've only been on your site for two days and I've never been so excited about vegetables in my entire life till now. this recipe was amazing,, served it to my friends they even had seconds. you are amazingly talented please keep up the good work and I'm really looking for to your book.
Suzanne says:
I made this for dinner tonight....outstanding! I will be making this again!
Kim says:
I have to tell you how much I LOVE your blog!!! I share it with everyone I know! EVERYTHING I have made, and I have made a lot of your recipes, has been AMAZING. I made this tonight and have to say, although I cooked too long and made it mushy, it was "to die for!" Thank you so much for all you do!!!
Ali Maffucci says:
Thank you so so so much for the kind words, I'm so glad you loved this recipe! Come back soon :)

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.