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
- 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™) (Optional)
- ½ pound chorizo sausage
- ½ cup pico de gallo salsa, drained
- ½ cup grated Cheddar cheese
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with parchment paper.
- Place bell peppers, cut-side down, on the prepared baking sheet.
- 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.
- Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
- 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.
- 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.
- 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
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.
This was delicious. Easy to put together, and very filling. My husband loved it!
Yummy
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!