recipes

Chorizo-Stuffed Bell Peppers

Spicy chorizo mixed with cheese and egg, baked inside a tender bell pepper. A flavorful, protein-packed keto meal.

Prep time: 10 mins Cook time: 20-25 mins Total time: 30-35 mins Servings: 1 (makes 2 stuffed pepper halves) Calories: ~500 cals/serving Net carbs: 4.5g net carbs/serving

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About The Recipe

These chorizo-stuffed bell peppers are bursting with flavor from spicy chorizo sausage, melted cheddar cheese, and a perfectly cooked egg. It’s a complete keto meal that’s satisfying and easy to make. The macro balance is ideal for low-carb, high-fat eating plans.

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Ingredients

• 3 oz chorizo (raw, casing removed and sliced) - 1g carbs, 15g protein, 25g fat
• 1/2 large bell pepper (preferably red or yellow) - 3g carbs, 1g protein, 0g fat
• 1 oz cheddar cheese (shredded or grated) - 0g carbs, 7g protein, 9g fat
• 1 large egg - 0.5g carbs, 6g protein, 5g fat

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Shopping List

Meat

• 3 oz fresh chorizo sausage (not the cured/dried kind)

Produce

• 1 large bell pepper (you’ll use half)

Dairy

• 1 oz cheddar cheese (about 1/4 cup shredded)

Eggs

• 1 large egg

Spices

• Salt and pepper to taste (optional - chorizo is usually well-seasoned)

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Instructions

1. Preheat oven to 375°F (190°C).

2. Cook the chorizo. In a pan over medium heat, cook the chorizo (with the casing removed if applicable) until browned and cooked through, breaking it up as it cooks. This should take about 5-6 minutes. Remove from heat and let cool slightly.

3. Prepare the filling. In a bowl, mix the cooked chorizo with beaten egg and cheese. The egg should be raw at this stage - it will cook in the oven.

4. Prepare the bell pepper. Cut the bell pepper in half lengthwise and remove the seeds and membranes. You’ll use one half for this recipe.

5. Stuff the pepper. Fill the bell pepper half with the chorizo mixture, packing it in gently.

6. Bake. Place the stuffed pepper on a baking sheet lined with parchment paper or in a small baking dish. Bake for 20-25 minutes until the pepper is tender and the filling is set and golden on top.

7. Serve. Remove from oven and let cool for a few minutes before serving. Enjoy hot.

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Nutrition Information

Per Serving (entire recipe - makes 2 stuffed halves from 1 pepper):

• Calories: ~500 cals
• Net Carbs: 4.5g
• Protein: 29g
• Fat: 39g

Macro Breakdown:

• Chorizo (3 oz): 1g carbs, 15g protein, 25g fat
• Bell pepper (1/2 large): 3g carbs, 1g protein, 0g fat
• Cheddar cheese (1 oz): 0g carbs, 7g protein, 9g fat
• Egg (1 large): 0.5g carbs, 6g protein, 5g fat

Total: 4.5g carbs, 29g protein, 39g fat

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Notes

• This recipe makes 2 stuffed pepper halves, which equals 1 serving per the meal plan
• Chorizo varies in fat content - Mexican chorizo tends to be fattier than Spanish
• If your chorizo is very spicy, you can mix in some cream cheese to mellow the heat
• Red and yellow bell peppers are sweeter than green peppers
• Can be made ahead and reheated - great for meal prep
• For a complete meal, serve with a side salad dressed in olive oil
• Store leftovers in the fridge for up to 3 days
• You can use the other half of the bell pepper for another meal or double the recipe