Easy Keto Stuffed Peppers With Beef Chorizo Basil Food

KETO STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
• Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
• While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
• Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
• Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
• Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

KETO CHORIZO-STUFFED PEPPERS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
• Place bell peppers, cut-side down, on the prepared baking sheet.
• Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
• Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
• Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
• Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
• Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

CHORIZO STUFFED BELL PEPPERS

Steps:

• Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.
• Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.
• In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.
• Bake in preheated oven about 30 minutes.

CHORIZO-STUFFED POBLANO PEPPERS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
• Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
• Bake in the preheated oven until cheese melts, about 10 minutes.