Natalie's Paleo Poppers

A Paleo take on the jalapeno popper. For this recipe instead of stuffing the pepper with cream cheese we used chorizo instead. (pictures to come!) There are 2 ways to prepare these, choose the one that works best for you.

 Makes 1 dozen poppers:
12 jalapeno peppers, of consistent size for even cooking
1/4 pound chorizo (uncooked)
6 slices thick bacon
12-24 toothpicks

Prepping the peppers:
Option #1
First slice off the top of your jalapeno. Using a parring knife remove the ribs and seeds by inserting the knife and working in a circle around the inside. Shake to remove ribs and seeds.
Put the chorizo in a quart size plastic bag. You will want the heavy gauge plastic for this or the seams will break. Snip the tip from one corner and squeeze into the cavity of you pepper, like a pastry bag.

Option #2
Slice the top off you pepper and then cut a slit the length of the pepper to expose the inside. Using a parring knife remove the ribs and seeds. Using your fingers fill the cavity with chorizo and then close to seal it in.

Once your peppers are stuffed take 1/2 a slice of bacon and wrap around the pepper. Because you are using chorizo and not cheese you do not need to worry covering the exposed top. Secure the bacon in place with toothpicks.
These will keep up to 2 days in an air tight container in the fridge.

Heat your grill over low heat. This is important: If your grill is too hot the bacon will burn before the chorizo and the pepper have had enough time to properly cook. Place poppers on the grill and cook for 20-30 minutes, turning occasionally. Chorizo should reach a temp of 145 and the bacon should be crispy. Keep an eye on them to make sure your bacon isn't burning. If you have a "popper rack" you can also sprinkle with a little shredded cheese if you wish.