Breakfast Stuffed Peppers

5 from 3 votes

Delicious and easy breakfast stuffed peppers filled with chorizo and mushrooms! They're great for meal prep and feeding a crowd.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: Mexican

Servings: servings

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.

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!