Breakfast Stuffed Peppers

🥄 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

1. 1

   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.

2. 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.

3. 3

   Add chorizo and cook, breaking the meat apart until it’s fully cooked through, about 8 minutes.

4. 4

   Transfer the cooked chorizo mixture to a large mixing bowl. Add shredded cheese and stir together to combine.

5. 5

   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.

6. 6

   Carefully crack an egg into the top of each bell pepper. Season with salt and pepper.

7. 7

   Bake uncovered for 25-28 minutes for a runny yolk, or 32-35 minutes for a fully cooked yolk.

8. 8

   Top with chopped cilantro, cotija cheese and sliced radishes. Serve immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.