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Cheesy Bell Peppers with Chorizo

We very much enjoy these low-carb mini pizzas and we hope you do also. Here we replaced pizza dough with bell pepper, topped with tomato sauce, shredded mozzarella, and spicy chorizo. So now you can enjoy your pizza Diavola and not put weight. How cool is that?

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We very much enjoy these low-carb mini pizzas and we hope you do also. Here we replaced pizza dough with bell pepper, topped with tomato sauce, shredded mozzarella, and spicy chorizo. So now you can enjoy your pizza Diavola and not put weight. How cool is that?

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Ingredients

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tablespoon vegetable oil
salt
pepper
6 teaspoons of tomato sauce
1 cup low moisture mozzarella , shredded
½ cup parmesan , shredded
2 ounces of organic chorizo , thinly sliced
fresh parsley , chopped

Ingredients

  • 1
  • 1
  • 1
  • 1
  • 6
  • 1
  • 0.5
  • 2

Steps

1
Done

Preheat the oven to 340 degrees F/170 degrees C.
2
Done

Place the bell peppers on your wooden board. Slice them in halves and scoop their inside.
3
Done

Lay the bell pepper halves in a baking dish and drizzle them with vegetable oil. Season with salt and pepper.
4
Done

Add 1 teaspoon of tomato sauce inside each bell pepper. Top them with mozzarella, parmesan, and chorizo.
5
Done

Slide the tray into the oven for the next 15 minutes.
6
Done

Top them with some chopped parsley.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

353 kcal
Calories
21 g
Protein
23 g
Fat
15 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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