For a spicier kick, use a spicier chorizo or add a pinch of cayenne pepper to the egg mixture. Ensure the pico de gallo is well-drained to prevent the peppers from becoming soggy. If you don't have a muffin pan, you can arrange the stuffed peppers on a baking sheet, but they may not hold their shape as well. For an even healthier version, substitute ground turkey or chicken for the chorizo. These stuffed peppers can be prepared ahead of time and reheated in the oven or microwave.
Keto Chorizo-Stuffed Peppers
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS15
Embark on a culinary adventure with these vibrant Keto Chorizo-Stuffed Peppers! Bursting with savory chorizo, fluffy eggs, and zesty pico de gallo, all nestled in sweet bell pepper halves and topped with melted cheddar, this dish is a delightful dance of textures and flavors. Perfect for a hearty breakfast or a satisfying dinner, customize the spice level to your heart's content and prepare for a truly unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol155 mg
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Fiber1 g
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Protein16 g
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Saturated Fat9 g
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Sodium713 mg
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Sugar3 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare for Broiling: Position an oven rack approximately 6 inches from the broiler and preheat the broiler to high. Line a baking sheet with parchment paper. (Time: 5 minutes)
02
StepBroil the Peppers: Place the bell pepper halves, cut-side down, onto the prepared baking sheet. Broil until the skins begin to blister and char, approximately 3 minutes. (Time: 3 minutes)
03
StepSteam the Peppers: Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl tightly with aluminum foil and set aside to allow the peppers to steam and cool slightly. Leave the broiler on. (Time: 10 minutes)
04
StepPrepare the Egg Mixture: While the peppers are cooling, whisk together the eggs, hot pepper sauce, salt, and pepper in a medium bowl until well combined. (Time: 2 minutes)
05
StepCook the Chorizo and Eggs: In a large nonstick skillet, brown the chorizo over medium heat, breaking it up with a spoon as it cooks, until fully cooked and slightly crispy, about 4 minutes. Pour the egg mixture into the skillet with the chorizo and cook, stirring occasionally, until the eggs are set but still slightly moist, approximately 2 minutes. Remove from heat and stir in the drained pico de gallo. (Time: 6 minutes)
06
StepAssemble the Stuffed Peppers: Gently peel off as much of the blackened skin as possible from the cooled pepper halves. Place each pepper half into a cup of a 6-cup muffin pan to help maintain their shape. Fill each pepper generously with the chorizo-egg mixture and sprinkle evenly with the grated Cheddar cheese. (Time: 5 minutes)
07
StepBroil to Melt Cheese: Place the muffin pan in the oven under the broiler until the cheese is melted, bubbly, and lightly golden brown, about 1 minute. (Time: 1 minute)
08
StepServe: Carefully remove the stuffed peppers from the oven and serve immediately. Enjoy!
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Pansy Kuvalis
Jun 29, 2025I used goat cheese instead of Cheddar, and it was a wonderful twist.
Brycen Schulist
Jun 29, 2025I was a bit skeptical about the hot sauce, but it added the perfect amount of zing!
Vicente Mills
Jun 27, 2025I substituted the chorizo with Italian sausage, and it was delicious!
Maymie Schaden
Jun 26, 2025Next time, I will try adding some black beans to the filling for extra fiber.
Marta Little
Jun 25, 2025My family loved this recipe. Thank you for sharing!
Luciano Watsica
Jun 11, 2025This recipe is fantastic! I added some diced jalapeño for extra heat.
Bradly Bergstrom
Jun 2, 2025The instructions were clear and easy to follow. The peppers turned out perfectly.
Lila Howe
May 28, 2025I made these for a brunch party, and they were a huge hit!
Rachael Metz
May 24, 2025So easy to make and the flavors are incredible! I will definitely make this again.
Trace Reinger
May 14, 2025These are great for a quick and healthy weeknight meal!