Keto Chorizo-Stuffed Peppers
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Keto Chorizo-Stuffed Peppers

1. Bell peppers - halved, seeded, and stems removed - 3
2. Aluminum foil - 3
3. Eggs - 4
4. Salt and ground black pepper to taste - 4
5. Hot pepper sauce (e.g. Tabasco™) (Optional) - 1 dash
6. Chorizo sausage - ½ pound
7. Pico de gallo salsa, drained - ½ cup
8. Grated Cheddar cheese - ½ cup

How to cook deliciously - Keto Chorizo-Stuffed Peppers

1. Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.

2. Stage

Place bell peppers, cut-side down, on the prepared baking sheet.

3. Stage

Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.

4. Stage

Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.

5. Stage

Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.

6. Stage

Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.

7. Stage

Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.