Breakfast filled with peppers

This breakfast stuffed pepper fruit filling fills earthy poblano pepper with spicy chorizo, scrambled eggs and melted cheese, then tops them with fresh avocado. Stuffed poblano peppers are excellent for breakfast.

Today we have another stuffed chili pepper recipe, this time for breakfast. And with poblano peppers. We both love poblano pepper tremendously.

They are distinctive with a taste different from other peppers, more earthy and the perfect size for a smaller portion of a meal unless you want to eat a whole lot of them, as we usually do. This recipe features spicy chorizo ​​that has been cooked with onions and jalapeno pepper, then mixed with eggs and stuffed into the wonderful poblano.

You can use other peppers for this recipe, like the wonderful pepper, or even anaheim, cubanelle or any larger pepper you enjoy.

We sat around in the morning, a little tired from the crazy night before, didn't really feel like work, wondering what to do for a quick breakfast, but not too fast, not like a super-fast soft boiled egg on toast or an even faster cold pizza slice.

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We wanted something nice and relaxing to enjoy on our deck overlooking the pond. No stress! These stuffed poblano peppers are easy to make, really stress free. A little cooking required, a little stuffing, a little filling with cheese, a little baking. And then comes the dining.

Let's talk about how we make the recipe, shall we?

Breakfast filled with pepper ingredients

  • 1 small onion, chopped
  • 1 jalapeno pepper, chopped
  • 1 teaspoon of olive oil
  • 6 ounces chorizo ​​- I use a spicy Mexican variety
  • 4 eggs beaten
  • Salt and freshly ground pepper
  • 2 poblano peppers – use other other peppers according to your wishes, such as peppers, anaheim peppers, cubanelle peppers or any larger pepper
  • 1/2 cup shredded pepper jacket cheese (or use your favorite melted cheese)
  • 1 small avocado dice for serving
  • Chopped coriander for serving

How to make breakfast paper – The Recipe Guide

  1. First, preheat oven to 350 degrees F.
  2. Heat a small saucepan to medium heat and add olive oil. Heat through.
  3. Add the onion and jalapeno pepper. Stir and cook for a few minutes to soften them. These add a lot of flavor to your breakfast.
  4. Add chorizo and break it apart with a spoon. Cook it down for about 5 minutes, or until the chorizo ​​is cooked through. It will be nice and crumbly. Do not prepare it for too long, otherwise it will become very dry.
  5. Add the beaten eggs and stir. Cook them for about 1 minute or until the eggs are cooked through and everything is nicely mixed up. They just have to be a little wet in texture. Season with salt and pepper.
  6. Cut poblano pepper (or whatever pepper you use) in half lengthwise and place them on a lightly oiled baking sheet.
  7. Fill the pepper halves with the egg-chorizo ​​mixture and bake for 25-30 minutes.
  8. Top them with cheese and bake another few minutes to melt the cheese.
  9. Put on serving plates and top with avocado cubes.
  10. Sprinkle with coriander and serve with your favorite hot sauce.

Boom! Done! I love these. Such a great morning breakfast. Stuffed peppers for breakfast? Yeah, I make it happen.

Recipe tips and notes

Roasting peppers. You can roast peppers first and then peel them if you want. You get softer peppers this way, and the toasted flavor, or just toss them in the oven like that, and hold the skins and slightly firmer results. I like to roast poblanos at first, but with this particular recipe, I don't notice too much of a difference and it saves you some time when you just want to sit down to eat and enjoy your coffee, and maybe the geese and herons in the pond .

Extra garnish. Don't forget the avocado slices! A necessity! Or the hot sauce. Something about the chorizo ​​and hot sauce that makes me go "Yeah!"

Breakfast or Brunch. I make these a lot for breakfast, but they are lovely for brunch with a nice mimosa. Or hey, make them for dinner! Great at any time of day.

Patty's perspective

I talked to Mike about breakfast ideas and opened the fridge and the first thing I saw was poblanos. I said, "What can we do with these? A kind of filling? “His eyes lit up. I was thinking what a fantastic substitute for bread when we had nothing and they just happen to taste amazing. I love stuffed peppers. So delicious.

Do you have questions? Ask loose! I'm happy to help. If you enjoy this recipe, I hope you will leave a comment for some STARS. Share it on social media too. Don't forget to tag us on #ChiliPepperMadness. I will definitely share it! Thanks! – Mike H.

Breakfast Stuffed Peppers Recipe with Chorizo ​​and Eggs

This breakfast stuffed pepper fruit filling fills earthy poblano pepper with spicy chorizo, scrambled eggs and melted cheese, then tops them with fresh avocado.

Prepare time10 minutes

Cook Time30 minutes

Total time40 minutes

Course: Starters, side dish

Food: American

Servings: 4

Calories: 422kcal

  • 1 small onion chopped
  • 1 chopped jalapeno pepper
  • 1 teaspoon of olive oil
  • 6 ounces chorizo
  • 4 eggs beaten
  • Freshly ground pepper
  • 2 poblano pepper
  • ½ cup shredded pepper jacket cheese
  • 1 small avocado dice for serving
  • Chopped coriander for serving
  • Preheat oven to 350 degrees.

  • Heat a small saucepan to medium heat and add olive oil. Heat through.

  • Add the onion and jalapeno pepper. Stir and cook for a few minutes.

  • Add chorizo ​​and break apart with a spoon. Cook for about 5 minutes, or until the chorizo ​​is cooked through.

  • Add the beaten eggs and stir. Cook for a minute or until the eggs are cooked through and everything is nicely mixed. Season with pepper.

  • Cut poblano peppers in half lengthwise and place them on a lightly oiled baking sheet.

  • Fill each with the egg-chorizo ​​mixture and bake 25-30 minutes.

  • Top them with cheese and bake for a few minutes to melt the cheese.

  • Put on serving plates and top with avocado cubes.

  • Sprinkle with coriander and serve with your favorite hot sauce.

Calories: 422kcal | Carbohydrates: 11 g | Protein: 21g | Fat: 33 g | Saturated fat: 11g | Cholesterol: 213 mg | Sodium: 669 mg | Potassium: 629 mg | Fiber: 4g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 59.1 mg | Calcium: 152 mg | Iron: 2.1 mg

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