This breakfast stuffed peppers recipe fills earthy poblano pepper with spicy chorizo, scrambled eggs and melty cheese, then tops them with fresh avocado. Stuffed poblano peppers are great for breakfast.
Today we have another stuffed chili pepper recipe, this time for breakfast. And with poblano peppers. We both love poblano peppers immensely.
They're distinctive, with a flavor different from other peppers, more earthy, and the perfect size for a smaller portion meal, unless you want to eat a whole bunch of them like we normally do. This recipe incorporates spicy chorizo that has been cooked up with onions and jalapeno peppers, then mixed with eggs and stuffed into the wonderful poblano.
You can use other peppers for this recipe, like the wonderful bell pepper, or even the anaheim, cubanelle, or any larger pepper that you enjoy.
We were sitting around in the morning, a little tired from the crazy night before, not really feeling the work thing, wondering what to make for a quick breakfast, but not TOO quick, not like a super-quick soft boiled egg on toast or an even quicker cold pizza slice.
We wanted something good and relaxing to enjoy on our deck that overlooks the pond. No stress!
These stuffed poblano peppers are easy to make, truly stress free. A little cooking required, a little stuffing, a little topping with cheese, a little baking. And then comes the eating.
Let's talk about how we make the recipe, shall we?
Breakfast Stuffed Peppers Ingredients
- Onion. Chopped.
- Jalapeno Pepper. Chopped.
- Olive Oil.
- Chorizo. I use a spicy Mexican variety.
- Eggs. Beaten.
- Salt and Freshly Ground Pepper.
- Poblano Peppers. Use other other peppers to your preference, like bell pepper, anaheim peppers, cubanelle peppers, or any larger pepper.
- Pepperjack Cheese. Shredded (or use your favorite melty cheese).
- Avocado. Diced, for serving.
- Chopped Cilantro. For serving.
How to Make Breakfast Stuffed Peppers - The Recipe Method
- First, preheat oven to 350 degrees F.
- Heat a small pan to medium heat and add olive oil. Heat through.
- Add onion and jalapeno pepper. Stir and cook a couple minutes to soften them up. These will add a lot of flavor to your breakfast.
- Add the chorizo and break it apart with a spoon. Cook it down about 5 minutes, or until the chorizo is cooked through. It will be nice and crumbly. Don't cook it too long or it will get very dry.
- Add the beaten eggs and stir. Cook them for about 1 minute, or until the eggs are cooked through and everything is nicely mixed up. They should be just a little bit wet in texture. Season with salt and pepper.
- Slice the poblano peppers (or whatever peppers you are using) in half lengthwise and set them onto a lightly oiled baking dish.
- Stuff the pepper halves with the egg-chorizo mixture and bake them for 25-30 minutes.
- Top them with cheese and bake another couple minutes to melt the cheese.
- Set onto serving plates and top with avocado cubes.
- Sprinkle with cilantro and serve with your favorite hot sauce.
Boom! Done! I love these. Such a great morning breakfast. Stuffed peppers for breakfast? Yep, I'm making that happen.
Recipe Tips & Notes
- Roasting the Peppers. You can roast the peppers first, then peel them if you'd like. You'll get softer peppers this way, and the roasted flavor, or just toss them into the oven like this and keep the skins and slightly firmer results. I usually like to roast poblanos first, but with this particular recipe, I don't notice too much of a difference and it will save you some time for when you want to just sit and eat and enjoy your coffee, and maybe the geese and herons in the pond.
- Extra Garnish. Don't forget the avocado slices! A must! Or the hot sauce. Something about chorizo and hot sauce that makes me go "Yeah!"
- Breakfast or Brunch. I make these a lot for breakfast, but they're great for brunch with a nice mimosa. Or hey, make them for dinner! Great anytime of day.
Storage & Leftovers
Storing your Breakfast Stuffed Peppers in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days (2-3 months in the freezer). To maximize the storage life, make sure to refrigerate your peppers promptly.
Patty's Perspective
I was talking with Mike about ideas for breakfast and opened the fridge, and the first thing I saw were the poblanos. I said, "What can we do with these? Some kind of stuffing?" His eyes lit up. I thought, what a great substitution for bread since we didn't have any, and they just so happen to taste awesome. I love stuffed peppers. So yummy.
Check Out Some My Other Popular Stuffed Peppers Recipes
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Breakfast Stuffed Peppers Recipe with Chorizo and Eggs
Ingredients
- 1 small onion chopped
- 1 jalapeno pepper chopped
- 1 teaspoon olive oil
- 6 ounces chorizo
- 4 eggs beaten
- Freshly ground pepper
- 2 poblano peppers
- ½ cup shredded pepperjack cheese
- 1 small avocado diced, for serving
- Chopped cilantro for serving
Instructions
- Preheat oven to 350 degrees.
- Heat a small pan to medium heat and add olive oil. Heat through.
- Add onion and jalapeno pepper. Stir and cook a couple minutes.
- Add chorizo and break apart with a spoon. Cook about 5 minutes, or until chorizo is cooked through.
- Add the beaten eggs and stir. Cook about a minute, or until the eggs are cooked through and everything is nicely mixed up. Season with pepper.
- Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking dish.
- Stuff each with the egg-chorizo mixture and bake 25-30 minutes.
- Top them with cheese and bake another couple minutes to melt the cheese.
- Set onto serving plates and top with avocado cubes.
- Sprinkle with cilantro and serve with your favorite hot sauce.
Nutrition Information
Ed Moder says
Another winner! I had Chorizo sausages, but it looked like I needed Chorizo meat, so I took the skins (casings) off. It then cooked up nicely. I made a double batch, so we have leftovers for another time. I calculated the meat wrong however. I should have used only 3 sausages for the 8 eggs instead of 4. But it worked out. I just have some extra stuffing left over. I used 2 thumb size jalapenos and used all the innards and seeds. I did not think it was spicy enough but Connie did.
.
Thanks for another great meal!
Mike Hultquist says
Awesome!! Glad you both enjoyed it, Ed!
Michelle says
As soon as I saw this recipe, I knew I had to come visit. I had something like this for breakfast when we were in Alaska on vacation and it was magnificent! I need to try your version as well!