Arrow Created with Sketch. Back to The Recipes Breakfast Stuffed Peppers Meals Protein-Packed Low Carb np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 13 Ratings PRINT Prep Time 10 minutes Cook Time 45 minutes Serving Yield 8 servings These breakfast stuffed peppers are pretty much at capacity when it comes to flavor. The filling is a slightly spicy combination of Mexican chorizo, onion, mushroom, and melty cheese, topped off with an egg and your favorite accouterments (cilantro and thinly sliced radishes are highly recommended). Switching between a big batch for your brunch crowd and breakfast for two couldn't be easier. By: Isabel Eats Ingredients 4 large bell peppers 1 tablespoon olive oil 1/2 medium onion, diced 8 ounces baby bella mushrooms, chopped 8 ounces Mexican chorizo 1 cup mozzarella cheese, shredded 8 Pete and Gerry’s Organic Eggs Salt and freshly ground black pepper, to taste Chopped cilantro, cotija cheese, and sliced radishes for topping Nutritional Information Serv. Size: 1 stuffed pepper half, Servings: 8 Amount Per Serving: Calories 290, Fat Cal. 180, Total Fat 20g (31% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 220mg (73% DV), Sodium 590mg (25% DV), Total Carb. 8g (3% DV), Fiber 2g (8% DV), Sugars 5g, Protein 18g, Vitamin A (60% DV), Vitamin C (180% DV), Calcium (15% DV), Iron (10% DV), Vitamin D (15% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 Preheat oven to 375F. Slice peppers in half lengthwise, then use a small knife to carefully remove the seeds and membranes. Arrange peppers cut side up in a large baking dish. Step 2 Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and mushrooms. Cook for 10 minutes, stirring occasionally, until onions have softened and mushrooms have cooked down. Step 3 Add chorizo and cook, breaking the meat apart until it’s fully cooked through, about 8 minutes. Step 4 Transfer the cooked chorizo and vegetable mixture to a large mixing bowl. Add shredded cheese and stir together to combine. Step 5 Spoon the mixture inside the bell peppers, filling each about 3/4 full. Make sure to leave a little room so the egg will fit in nice and securely. Step 6 Carefully crack an egg into the top of each bell pepper. Season with salt and pepper. Step 7 Bake uncovered for 25-28 minutes for a runny yolk, or longer for a fully cooked yolk. Step 8 Top with chopped cilantro, cotija cheese, and sliced radishes. Serve immediately. Farm Team Tips: Look for the largest peppers you can find so you can fill them up with all the tasty chorizo mixture! Prefer your eggs scrambled? You can whisk the eggs together and pour them into the peppers instead of cracking them on top. However, you’ll only need 6 eggs instead of 8. Can’t find Mexican chorizo? You can make your own using this homemade chorizo recipe or substitute it using a your favorite breakfast sausage. Don’t like mushrooms? Swap them out for a handful of chopped spinach, kale or even black beans! Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES
