Keto Chorizo and Egg Stuffed Peppers

Ingredients

• 4 large Bell Peppers (mixed colors)
• 1 lb Chorizo
• 8 large Eggs
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1 tbsp Avocado Oil
• 1/2 cup Dairy-Free Shredded Cheese

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 4 large bell peppers and cut them in half lengthwise. Carefully remove all the seeds from the inside of each pepper half.
2. 2Place a 10-inch skillet on the stove over medium heat. Add the 1 tablespoon of avocado oil. Once the oil is shimmering, add the 1/2 medium onion, which you should first chop into small pieces, and the 2 cloves of garlic, which you should mince. Cook, stirring often, for 3-5 minutes until the onion looks translucent and the garlic smells fragrant.
3. 3Add the 1 lb of chorizo to the skillet. Use your spoon to break up the chorizo into smaller pieces. Cook the chorizo for 8-10 minutes, stirring occasionally, until it is browned and cooked through.
4. 4While the chorizo is cooking, crack the 8 large eggs into a medium bowl. Whisk the eggs until the yolks and whites are fully combined. Add the 1 teaspoon of chili powder and the 1/2 teaspoon of cumin to the eggs and whisk again to combine.
5. 5Pour the whisked egg mixture into the skillet with the cooked chorizo. Stir gently and cook for 3-5 minutes, or until the eggs are mostly set but still slightly moist. This mixture will be used to stuff the peppers.
6. 6Carefully spoon the chorizo and egg mixture into each of the 4 bell pepper halves, filling them generously. Sprinkle the top of each stuffed pepper half with the 1/2 cup of dairy-free shredded cheese.
7. 7Arrange the stuffed bell pepper halves in a baking dish. Bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender when poked with a fork and the cheese is melted and lightly golden.

Substitutions

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