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!