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Keto Chorizo-Stuffed Peppers
Keto Chorizo-Stuffed Peppers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Keto-friendly stuffed bell peppers with pico de gallo, chorizo, and melted Cheddar cheese. Perfect for breakfast or dinner!
Ingredients:
  • 3 bell peppers - halved, seeded, and stems removed
  • aluminum foil
  • 4 eggs
  • salt and ground black pepper to taste
  • 1 dash hot pepper sauce (e.g. Tabasco™)
  • 0.5 pound chorizo sausage
  • 0.5 cup pico de gallo salsa, drained
  • 0.5 cup grated Cheddar cheese
Instructions:
  • Position the oven rack 6 inches below the broiler and preheat the broiler. Line a baking sheet with parchment paper.
  • Arrange the bell peppers cut-side down on the baking sheet.
  • Broil the peppers in the preheated oven until the skins bubble and turn dark brown, approximately 3 minutes. Transfer the browned peppers to a bowl, cover with aluminum foil, and set aside to cool. Keep the broiler on.
  • In a bowl, blend together eggs, hot pepper sauce, salt, and pepper until smooth.
  • In a large nonstick skillet over medium heat, sizzle chorizo until golden, breaking it up as you go, for about 4 minutes. Pour in the egg mixture and cook until eggs are done, around 2 minutes. Off the heat, fold in the pico de gallo after draining it.
  • Peel the skin off the cooled pepper halves and place each on top of a cup in a 6-cup muffin pan. Fill with chorizo-egg mixture and top with Cheddar cheese.
  • Broil in the oven until the cheese melts, approximately 1 minute. Serve promptly.

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