Peppers Loaded with Chorizo for Keto Lovers

If you're looking for a flavorful and satisfying low-carb meal, this recipe is perfect for you. Packed with spicy chorizo and vibrant peppers, it's a delicious way to stay on track with your keto goals.

Pro Kitchen Tips

Use fresh, firm peppers to hold the filling well during cooking.
Cook the chorizo thoroughly before stuffing to ensure full flavor.
Cover the peppers while baking to keep them moist and tender.

Ingredients 0/8

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

Why This Dish Is Amazing

This dish combines spicy chorizo with sweet peppers for a flavorful, low-carb meal. It’s perfect for those following a keto lifestyle because it’s packed with protein and healthy fats. The vibrant colors and bold taste make it satisfying without any extra carbs.

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!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Tips

Serve with a side of creamy avocado or a simple green salad to balance the rich flavors. A dollop of sour cream or a sprinkle of shredded cheese on top adds extra creaminess and depth.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve texture and flavor. You can also freeze the stuffed peppers for longer storage; thaw overnight before reheating.