Breakfast Stuffed Peppers

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

Step 9

Don’t like mushrooms? Swap them out for a handful of chopped spinach, kale or even black beans!

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