Keto Breakfast Mexi Peppers Recipe
![Atkins Keto Breakfast Mexi Peppers](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/6fd8d006832da770782bdf12f2bdf2e2_a3506c74-f078-4a85-b734-91eda6aead08.png)
5g
Net Carbs
Net Carbs
Prep Time: 30 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
Style:American
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
18.9g
Protein
22.7g
Fat
1.5g
Fiber
307.6cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 oz Pork and Beef Chorizo
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4 ounce Ground Beef (80% Lean / 20% Fat)
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0 1/2 cup, chopped Onions
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0 1/4 cup, shredded Cheddar Cheese
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3 large Egg (Whole)
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2 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
DIRECTIONS
- Preheat oven to 400°F. Line a baking sheet with foil.
- Cook chorizo, stirring to break up lumps, until browned. Drain excess fat.
- Place chorizo and ground beef in mixing bowl and combine with the onion, cheese and eggs.
- Cut peppers in half lengthwise. Scoop out seeds and cut away ribs.
- Fill each pepper with one-quarter of the meat mixture. Place on the prepared baking sheet. Bake for 25-30 minutes and serve hot.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.