KETO CHORIZO-STUFFED PEPPERS
Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- 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 286.5 calories, Carbohydrate 5.4 g, Cholesterol 154.5 mg, Fat 21.4 g, Fiber 1.2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 712.9 mg, Sugar 3.4 g
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Israel Matthew
[email protected]These peppers were a bit bland for my taste. I think I would add some more spices next time.
Uwase Nadia
[email protected]I'm not a big fan of chorizo, but I loved these peppers. The cheese and peppers were cooked perfectly, and the chorizo added a nice flavor without being overpowering.
Ambar Trivette
[email protected]These peppers were delicious! The chorizo and cheese were a perfect combination, and the peppers were cooked to perfection. I will definitely be making these again.
Oratile Madlala
[email protected]I made these peppers for a party and they were a big hit. Everyone loved them. I will definitely be making them again.
YAKUBU BATURE
[email protected]These peppers were a bit spicy for my taste, but my husband loved them. He said they were the best stuffed peppers he's ever had.
Athena Motuhavili
[email protected]I love the combination of chorizo and cheese in these peppers. They're so flavorful and satisfying. I also appreciate that they're low in carbs.
Sharon Newcomb
[email protected]These were so easy to make and they were a big hit with my family. The chorizo and cheese were a great combination and the peppers were cooked perfectly.
Tumwebaze Christopher
[email protected]I followed the recipe exactly and the peppers turned out great. They were flavorful and the cheese was melted and gooey. I would definitely make them again.
Mihiri Mihiri
[email protected]These peppers were delicious! I made them for my family and they all loved them. The chorizo gave them a great flavor and the peppers were cooked perfectly.
Malik Talha Afzal Ponta
[email protected]I love stuffed peppers, and this keto version is no exception. The chorizo adds a nice spicy kick, and the cheese is gooey and melted. I also appreciate that this recipe is low in carbs.
Andy Andy
[email protected]These keto chorizo stuffed peppers were a hit! They were easy to make and packed with flavor. The chorizo and cheese were a perfect combination, and the peppers were cooked to perfection. I will definitely be making these again!