Keto Chorizo-Stuffed Peppers

  5.0 – 4 reviews  • Sausage

Nobody anticipates such a delectable food when camping. The amount of time spent cooking over a fire is minimized by making the pork at home. For a breakfast that will fuel your explorations all day, reheat leftovers and serve with a fried egg. Store leftovers in the cooler.

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6
Yield: 6 stuffed peppers

Ingredients

  1. 3 bell peppers – halved, seeded, and stems removed
  2. aluminum foil
  3. 4 eggs
  4. salt and ground black pepper to taste
  5. 1 dash hot pepper sauce (e.g. Tabasco™) (Optional)
  6. ½ pound chorizo sausage
  7. ½ cup pico de gallo salsa, drained
  8. ½ cup grated Cheddar cheese

Instructions

  1. 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. Place bell peppers, cut-side down, on the prepared baking sheet.
  3. 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. Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
  5. 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. 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. Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

Nutrition Facts

Calories 287 kcal
Carbohydrate 5 g
Cholesterol 155 mg
Dietary Fiber 1 g
Protein 16 g
Saturated Fat 9 g
Sodium 713 mg
Sugars 3 g
Fat 21 g
Unsaturated Fat 0 g

Reviews

Thomas Miller
This was delicious! I did want another reviewer did and decided to chop it up and mix it all together in the oven. Quick & easy. Great keto meal.
Holly English
This was delicious. Easy to put together, and very filling. My husband loved it!
Jason Montgomery
Yummy
Katie Smith
Instead of stuffing the peppers, I cut them into small pieces, sautéed them and layered them on the bottom of a 8×8 pan. Then I layered the chorizo and cheese on top. This was delicious!

 

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