Keto Chorizo and Egg Stuffed Peppers
Savor the rich and spicy flavors of Keto Chorizo and Egg Stuffed Peppers, a perfect low-carb meal that combines the heartiness of chorizo with the freshness of bell peppers and the protein punch of eggs.
Servings 4 servings
Calories 490kcal
Equipment
- Baking sheet
- Parchment paper or non-stick spray
- Skillet
- Large Bowl
- Whisk
- Measuring cups and spoons
- Knife
Ingredients
- 4 large bell peppers, halved and seeded approx. 24 oz or 680 g
- 8 oz chorizo sausage, casing removed 227 g
- 8 large eggs
- ½ cup heavy cream 118 ml
- 1 cup shredded cheddar cheese 4 oz or 113 g
- ¼ cup diced red onion 1 oz or 28 g
- 2 tbsp chopped fresh cilantro 8 g
- ½ tsp salt 2.5 g
- ¼ tsp black pepper 0.5 g
- 1 tbsp olive oil 15 ml
Instructions
- Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- In a skillet over medium heat, add the olive oil and chorizo. Cook until the chorizo is browned and crumbly, about 5-7 minutes. Drain any excess fat and set aside.
- In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
- Stir in the cooked chorizo, shredded cheddar cheese, diced red onion, and chopped cilantro into the egg mixture.
- Arrange the halved bell peppers on the prepared baking sheet, cut side up. Spoon the chorizo and egg mixture evenly into each bell pepper half.
- Place the stuffed peppers in the preheated oven and bake for 25 minutes, or until the eggs are set and the tops are slightly golden.
- Remove from the oven and let the stuffed peppers cool for a couple of minutes before serving.
Notes
For a spicier kick, consider adding diced jalapeños or a pinch of red pepper flakes to the chorizo mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
To make this dish dairy-free, omit the cheese and substitute the heavy cream with coconut cream.
Nutrition
Calories: 490kcal | Carbohydrates: 12g | Protein: 28g | Fat: 38g | Fiber: 3g | Net Carbs: 9g