THE RECIPE JOURNAL · Main Course
Stuffed Peppers with Chorizo for Keto Meals
These stuffed peppers are packed with flavorful chorizo and perfect for anyone following a keto lifestyle. They make a satisfying, low-carb meal that's easy to prepare and full of bold, delicious tastes.
FROM THE KITCHEN • Stuffed Peppers with Chorizo for Keto Meals
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by setting your oven rack about 6 inches from the broiler and preheat the broiler. Line a baking sheet with parchment paper. Place the bell pepper halves cut-side down on the sheet and pop them under the broiler. Keep a close eye on them—they should start to bubble and get nicely browned in about 3 minutes. Once browned, transfer the peppers to a bowl, cover with foil, and let them cool. Leave the broiler on for later.
02
Step 2
While the peppers cool, 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, for about 4 minutes. Pour the egg mixture into the skillet and cook until the eggs set, around 2 minutes. Take the pan off the heat and stir in the drained pico de gallo.
03
Step 3
Once the peppers are cool enough to handle, peel off as much of the skin as you can. Place each pepper half into the cups of a 6-cup muffin pan to help them stand up. Fill each pepper with the chorizo and egg mixture, then sprinkle a little Cheddar cheese on top.
04
Step 4
Pop the stuffed peppers back under the broiler just until the cheese melts, which should only take about a minute. Serve them up right away and enjoy!
Why you’ll love it
This dish is packed with bold flavors and healthy fats, making it perfect for those following a low-carb lifestyle. The spicy chorizo adds a savory kick, while the peppers provide a satisfying crunch and vibrant color. It’s a hearty meal that feels indulgent without the extra carbs.
How to serve
Serve these with a simple side salad or steamed greens to keep the meal light and balanced. A dollop of sour cream or guacamole on top can add creaminess and extra flavor without adding carbs.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to maintain the peppers’ texture. For longer storage, freeze the stuffed peppers and thaw overnight before reheating.
