Delicious and easy breakfast stuffed peppers with a Mexican twist! Filled with a mixture of chorizo, mushrooms, onions, and cheese, these stuffed peppers are great for meal prep and feeding a crowd!
This recipe is sponsored by my friends at Pete and Gerry’s Organic Eggs. All opinions expressed here are my own.
We love our eggs over here at Isabel Eats, and I’m so excited to share a fun and new way that you can incorporate them into your morning routine.
Stuffed peppers are a fairly common recipe to make for dinner, but stuffed peppers for breakfast? That’s just weird, right?
Wrong! These breakfast stuffed peppers are actually a great way to start your day! Loaded with protein, veggies, and tons of flavor, they’re a healthy option that makes great leftovers and can even feed a crowd.
Ingredients you’ll need
To make this recipe, you’ll need 8 simple ingredients:
- Bell Peppers: You can use any color peppers you want.
- Mexican Chorizo: 8 ounces is all you need.
- Mushrooms: I used baby bellas but you can use other varieties as well.
- Onions: A white or yellow onion works best.
- Eggs: I highly recommend using Pete and Gerry’s Organic Eggs. Their yolks have the most beautiful color compared to any other eggs I’ve tried, and they’re USDA Certified Organic, free range and Certified Humane!
- Shredded Cheese: I used mozzarella but you can also use cheddar or any other shredded cheese you prefer.
- Salt and Black Pepper: Chorizo is often very salty, so I just add a little sprinkle on top of the eggs before baking.
How to make Breakfast Stuffed Peppers
First, you’ll need to prep the bell peppers and get them ready to be stuffed. 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 this with a spoon (a better option if kids are helping).
Try to hollow out the peppers as much as possible so you can fill them with the chorizo mixture.
Next, prepare the filling by sauteing some onions and mushrooms in a skillet until softened and cooked down. Add in some Mexican chorizo and cook until the meat has browned and cooked through.
Transfer the chorizo mixture to a large bowl and add in some shredded mozzarella. Mix everything together and then start assembling the peppers.
Fill each pepper about 3/4 of the way full with the chorizo mixture. Then carefully crack an egg into each pepper and season with a little salt and black pepper.
Bake until the eggs are cooked to your liking (about 25-28 minutes for a runny yolk) and then top with your favorite Mexican toppings. Some great toppings for these would be:
- Chopped cilantro
- Thinly sliced radishes
- Hot sauce
- Cotija cheese
- Sour cream
Recipe tips and tricks
- Buy large bell peppers. I recommend getting 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 different sausage (any breakfast sausage would be great).
- Don’t like mushrooms? You can substitute them for a handful of chopped spinach, kale or even black beans!
More Recipes
Breakfast Stuffed Peppers
Video
Ingredients
- 4 large bell peppers
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 8 ounces baby bella mushrooms, chopped
- 8 ounces Mexican chorizo (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 8 Pete and Gerry’s Organic Eggs
- salt and black pepper, to taste
- Chopped cilantro, cotija cheese, and sliced radishes for topping
Instructions
- Preheat oven to 375°F. Slice peppers in half lengthwise, then using a small knife, carefully remove the seeds and membranes. Arrange peppers cut side up in a large baking dish.
- 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.
- Add chorizo and cook, breaking the meat apart until it’s fully cooked through, about 8 minutes.
- Transfer the cooked chorizo mixture to a large mixing bowl. Add shredded cheese and stir together to combine.
- Spoon the mixture inside the bell peppers, filling about 3/4 full. Make sure to leave a little room so the egg will fit in nice and securely.
- Carefully crack an egg into the top of each bell pepper. Season with salt and pepper.
- Bake uncovered for 25-28 minutes for a runny yolk, or 32-35 minutes for a fully cooked yolk.
- Top with chopped cilantro, cotija cheese and sliced radishes. Serve immediately.
Notes
- Buy large bell peppers. I recommend getting 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 substitute it using a different sausage (any breakfast sausage would be great) or you can make you own homemade chorizo.
- Don’t like mushrooms? You can substitute them for a handful of chopped spinach, kale or even black beans!
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