These flavorful stuffed peppers are packed with spicy chorizo and melted cheese, making them a perfect low-carb meal. Easy to prepare and satisfyingly delicious, they’re ideal for anyone following a keto lifestyle.
Start by setting your oven rack about 6 inches from the broiler and preheat it. Line a baking sheet with parchment paper, then place the bell pepper halves cut-side down on the sheet. Pop them under the broiler and keep a close eye on them until the skins start to bubble and turn a dark brown, which should take about 3 minutes. Once they’re nicely browned, take them out and transfer the peppers to a bowl. Cover with foil and let them cool while you keep the broiler on.
Next, whisk together the eggs, hot sauce, salt, and pepper in a bowl. In a large nonstick skillet over medium heat, cook the chorizo, breaking it up as it browns—this usually takes around 4 minutes. Pour in the egg mixture and cook until the eggs are set, about 2 minutes. Take the skillet off the heat and stir in the drained pico de gallo.
Once the peppers have cooled enough to handle, gently peel off as much of the skin as you can. Set each pepper half on top of the cups in a 6-cup muffin pan. Fill them with the chorizo and egg mixture, then sprinkle some Cheddar cheese on top.
Finally, pop the muffin pan back under the broiler just long enough for the cheese to melt, about a minute. Serve these warm and enjoy!
- Choose fresh, firm bell peppers to hold their shape during baking.
- Cook the chorizo thoroughly before stuffing to enhance flavor and texture.
- Use a toothpick to secure the peppers if they tend to open while baking.
This dish is packed with bold flavors and healthy fats, making it perfect for those following a low-carb lifestyle. The spicy chorizo adds a satisfying kick, while the peppers provide a fresh, crunchy contrast. It’s a simple yet hearty meal that keeps you feeling full and energized.
Serve with a side of creamy avocado slices or a crisp green salad to complement the rich filling. A dollop of sour cream or guacamole on top adds extra creaminess and balances the spice. This dish also pairs well with cauliflower rice for a complete keto-friendly meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the peppers’ texture. You can also freeze the stuffed peppers for up to a month; thaw overnight before reheating.
