Bell pepper halves are stuffed with pico de gallo and chorizo and baked with Cheddar cheese-- a tasty keto combo that can be served for breakfast or dinner!
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
287 Calories
Recipe Instructions
Step 1
Place bell peppers, cut-side down, on the prepared baking sheet.
Step 2
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.
Step 3
Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
Step 4
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.
Step 5
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.
Step 6
Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.
Step 7
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
Ingredients
4 eggs
salt and ground black pepper to taste
aluminum foil
1 dash hot pepper sauce (e.g. Tabasco™)
3 bell peppers - halved, seeded, and stems removed
