Breakfast Stuffed Peppers Recipe with Chorizo and Eggs
This breakfast stuffed peppers recipe fills earthy poblano pepper with spicy chorizo, scrambled eggs and melty cheese, then tops them with fresh avocado.
- 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
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.
Calories: 422kcal | Carbohydrates: 11g | Protein: 21g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 213mg | Sodium: 669mg | Potassium: 629mg | Fiber: 4g | Sugar: 3g | Vitamin A: 675IU | Vitamin C: 59.1mg | Calcium: 152mg | Iron: 2.1mg