Stuffed Peppers for Breakfast

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Delicious and easy breakfast stuffed peppers with a Mexican twist! Stuffed with a mix of chorizo, mushrooms, onion, and cheese, these stuffed peppers are great for preparing meals and feeding a crowd.

Delicious and easy breakfast stuffed peppers with a Mexican twist! Stuffed with a mix of chorizo, mushrooms, onion, and cheese, these stuffed peppers are great for preparing meals and feeding a crowd.

Breakfast stuffed peppers on a baking sheet.

We love our eggs here at, and I'm so excited to share a fun new way to incorporate them into your morning routine.

Stuffed peppers are a fairly common recipe for dinner, but what about stuffed peppers for breakfast? That's weird, right?

Incorrect! These stuffed peppers for breakfast are really a great way to start your day! Loaded with protein, vegetables, and tons of flavor, they're a healthy option that makes big leftovers and can even feed a crowd.

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Ingredients for breakfast stuffed peppers

Ingredients you will need

To make this recipe, you will need 8 simple ingredients:

  • Peppers: You can use the peppers of any color you want.
  • Mexican Chorizo 8 ounces is all you need.
  • Mushrooms: I used beautiful baby but you can also use other varieties.
  • Onions: A white or yellow onion works best.
  • Eggs: I recommend using Pete and Gerry's Organic Eggs. Its yolks are the most beautiful color compared to any other egg I've ever tried, and they are USDA Certified Organic, free field and Human certificate!
  • Grated cheese: I used mozzarella but you can also use cheddar cheese or any other grated cheese you prefer.
  • Salt and black pepper: The chorizo ​​is often very salty, so I just add a little sprinkle over the eggs before baking.

Hollowed peppers for breakfast stuffed peppers

How to make stuffed peppers for breakfast

First, you will have to prepare the peppers and prepare them to fill them. Do this by cutting the peppers in half lengthwise and removing the seeds and membranes from the inside. I like to do this with a knife, but you can also do it with a spoon (a better option if the kids are helping).

Try hollowing out the peppers as much as possible so you can fill them with the chorizo ​​mixture.

Cooked chorizo ​​and mushrooms in a frying pan

Then make the filling by sautéing some onions and mushrooms in a skillet until soft and cooked through. Add a little Mexican chorizo ​​and cook until meat is browned and cooked through.

Transfer the chorizo ​​mixture to a large bowl and add a little grated mozzarella. Mix everything together and then start putting the peppers together.

Eggs in peppers for breakfast stuffed peppers.

Fill each pepper about 3/4 of the way filled with the chorizo ​​mixture. Then carefully break an egg into each pepper and season with a little salt and black pepper.

Bake until eggs are cooked to your liking (about 25-28 minutes to get a liquid yolk) and then top with your favorite Mexican ingredients. Some great ingredients for these would be:

  • Chopped cilantro
  • Thinly sliced ​​radishes
  • Hot sauce
  • Cotija cheese
  • Sour cream

Breakfast Stuffed Peppers covered with cheese, coriander and radishes

Recipe tips and tricks

  • Buy big peppers. I recommend getting the biggest peppers you can find so you can fill them with all the tasty chorizo ​​mix!
  • Do you prefer your scrambled eggs? You can beat the eggs and pour them into the peppers instead of breaking them on top. However, you will only need 6 eggs instead of 8.
  • Can't find the Mexican chorizo? You can make yours using this homemade Chorizo ​​Recipe Or substitute it with a different sausage (any breakfast sausage would be excellent).
  • Don't you like mushrooms? You can substitute them for a handful of chopped spinach, kale, or even black beans!

Stuffed Peppers for Breakfast

PREPARATION TIME: 10 minutes

COOKING TIME: 45 minutes

TOTAL TIME: 55 minutes

SERVINGS: 8 servings

INGREDIENTS

  • 4 large peppers
  • 1 tablespoon of olive oil
  • 1/2 medium onion, diced
  • 8 ounces baby bella mushrooms, chopped
  • 8 ounces Mexican chorizo ​​(Homemade or store bought)
  • 1 cup grated mozzarella cheese
  • 8 Organic Pete and Gerry Eggs
  • salt and black pepper, to taste
  • Chopped coriander, cotija cheese and sliced ​​radishes to coat

INSTRUCTIONS

  • Preheat oven to 375 ° F. Cut bell peppers in half lengthwise, then with small knife, carefully remove seeds and membranes. Place the cut peppers up on a large baking sheet.

  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and mushrooms. Cook for 10 minutes, stirring occasionally, until the onions have softened and the mushrooms have cooked.

  • Add chorizo ​​and cook, separating meat until fully cooked, about 8 minutes.

  • Transfer the cooked chorizo ​​mixture to a large bowl. Add the grated cheese and stir to combine.

  • Place the mixture inside the peppers, filling approximately 3/4 of its capacity. Make sure you leave a little room for the egg to fit well and safely.

  • Carefully break an egg on top of each pepper. Spice with salt and pepper.

  • Bake uncovered for 25-28 minutes to get a liquid yolk, or 32-35 minutes to get a fully cooked yolk.

  • Top with chopped coriander, cotija cheese, and sliced ​​radishes. Serve immediately.

TIPS FROM ISABEL

  • Buy big peppers. I recommend getting the biggest peppers you can find so you can fill them with all the tasty chorizo ​​mix!
  • Do you prefer your scrambled eggs? You can beat the eggs and pour them into the peppers instead of breaking them on top. However, you will only need 6 eggs instead of 8.
  • Can't find the Mexican chorizo? You can substitute it with a different sausage (any breakfast sausage would be excellent).
  • Don't you like mushrooms? You can substitute them for a handful of chopped spinach, kale, or even black beans!

breakfast for peppers stuffed

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