BBQ’d Egg & Chorizo Stuffed Peppers
It’s Summer Time, BaBy!! Time for backyard BBQ’s!! Join me this Friday, June 22nd for a BYOMeat Paleo BBQ at Industrial CrossFit, — 7500 NE 16th Ave, Suite 2 Vancouver, WA 98665. (Located in the same complex as JJ Jump). It’s a great way for the Paleo community to get together and swap our secret recipes!! BBQ starts at 6:00. Bring your meat, beverage of choice and possibly a Paleo side dish to share. A grill will be available.
BONUS: Curious about CrossFit?? WOD for FREE before the BBQ!! CrossFit WOD starts at 5:00 – ALL fitness levels, ALL shapes & sizes, ALL movements can be modified.
For the BYOMeat Paleo BBQ, I’ll be making BBQ’d Egg & Chorizo Stuffed Peppers. YUMMMM!! Super fun and easy to make – these will be a big hit this summer!
4 Bell Peppers
½ lb. Chorizo ( I purchased from New Seasons – Pork Sausage seasoned with Chili Powder, Coriander, Black Pepper, Garlic, Paprika, Salt, Cayenne, Apple Cider Vinegar)
Brown your Chorizo over Med/High heat in a fry pan 7-10 minutes. Break the Chorizo into small pieces as it cooks.
Wash Bell Peppers. Cut in half, starting at the base of the stem. Cut out seeds — try to leave the stem attached.
Crack an Egg into each Bell Pepper half.
Sprinkle ¼ C Chorizo over the egg.
BBQ 15-20 min. I like to slow cook these puppies – set Peppers on bottom rack for a few minutes, let them get a touch charred, you want that smoky flavor. Move Peppers to the top rack until egg is cooked to perfection.
Such a delicious combination, bursting with flavor!! I could have these for Breakfast, Lunch AND Dinner!! I paired Peppers with a Spicy Steak Wrap.
From my kitchen, to yours….. ENJOY!!