Mexican Chorizo-Style Egg & Spinach Stuffed Peppers (Low-Carb)

Ingredients

• 8 large Eggs
• 6 oz Spinach
• 4 medium Bell peppers (large)
• 12 oz Ground pork (or turkey)(optional)
• 1.5 tsp Smoked paprika
• 1 tsp Ground cumin
• 2 cloves Garlic
• 0.5 cup Onion(optional)
• 0.25 cup Tomato sauce (no sugar added)(optional)
• 0.5 cup Cheddar cheese (optional)(optional)
• 1 tbsp Olive oil
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper

Instructions

1. 1

   Preheat oven to 375°F (190°C). Halve peppers lengthwise and remove seeds. Place cut-side up on a baking sheet.

2. 2

   Roast peppers 10 minutes to soften slightly.

3. 3

   In a skillet, heat olive oil. Sauté garlic (and onion if using) until fragrant, 1–2 minutes.

4. 4

   If using ground meat, cook until browned; drain excess fat if needed.

5. 5

   Stir in smoked paprika and cumin, then add tomato sauce (optional) and cook 1 minute.

6. 6

   Add spinach and cook until wilted. Cool mixture slightly.

7. 7

   Whisk eggs with salt and pepper. Pour egg mixture into the skillet and cook gently, stirring until just set (soft curds).

8. 8

   Spoon filling into roasted peppers. Top with cheddar if using.

9. 9

   Bake 10–12 minutes until peppers are tender and filling is fully set. Rest 5 minutes before eating.