Peppers Loaded with Chorizo for Keto Lovers

Ingredients 0/8

Step 1

Preheat your oven’s broiler and positioning a rack about 6 inches from the heat. Line a baking sheet with parchment paper, then place the bell peppers cut-side down on it. Pop them under the broiler and keep a close eye on them until the skins bubble up and turn dark brown, which should take around 3 minutes. Once done, transfer the peppers to a bowl, cover with foil, and let them cool while leaving 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 about 4 minutes. Pour in the egg mixture and cook everything together until the eggs are set, about 2 minutes. Take the pan off the heat and stir in the drained pico de gallo.

Step 3

When the peppers have cooled, gently peel off as much of the skin as you can. Place each pepper half in the cups of a 6-cup muffin tin. Fill each one with the chorizo and egg mixture, then sprinkle a little Cheddar cheese on top. Slide the muffin tin back under the broiler for about a minute, just until the cheese melts. Serve right away and enjoy!