Chorizo-Filled Peppers for a Keto Diet

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

Step 1

Set 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.

Step 2

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.

Step 3

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.

Step 4

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!