Fun fact: I love Stuffed Peppers. I grew up eating my Mom’s Italian version and it was always one of my favorite meals. After years of making it myself, I finally decided to make a Whole30 version with Mexican flavors. And I’m not the only fan – Adam loves those so much that he’s made them himself a few times! So when I partnered up with Divine Flavor to create a recipe using their beautiful peppers, I thought… what if I made ANOTHER version? And then Breakfast Stuffed Peppers were born. Swooooon.
I’ll admit, these aren’t quite as healthy as the others, but they’re not bad either! The filling is full of the best breakfast flavors – shredded hash browns, sautéed mushrooms and onions, spicy chorizo, melty cheese! And then, you know what I did? I fried up an egg and slapped it right on top to really solidify them as Breakfast Stuffed Peppers. And honestly… these might be my favorite yet.
Now even though I call them Breakfast Stuffed Peppers, you could totally make these for dinner. I also love the idea of prepping a whole tray of these the night before a big brunch party. Once your guests arrive, you just have to pop ’em in the oven and fry up some eggs – so much easier than making something from scratch that same morning!
PS. If you’re watching your diet, or you’re lactose-intolerant, you don’t have to add the extra cheese on top or even in the mixture at all! But if you aren’t either of those things, I say just go for it. Who doesn’t like a cheesy breakfast?!
You could definitely cook the eggs different ways, but I recommend keeping a runny yolk if you can. It’s so satisfying when you break it and it drips into the filling – it creates the BEST sauce!
Would you try these Breakfast Stuffed Peppers?
- 1/2 large onion, chopped
- 1/2 lb chroizo
- 1/2 cup mushrooms, chopped
- 1 1/2 (heaping) cups shredded hash browns
- 1 tbsp olive oil
- 3 Divine Flavor red peppers
- 3 eggs
- Preheat the oven to 375 degrees.
- Chop the onion and add it to a saute pan with a little olive oil over medium heat. Add the chorizo and crumble until the meat is cooked completely through. Transfer to a bowl.
- Add a little bit more olive oil to the pan, turn up the heat and add the hash browns. Cook until browned and add to the bowl with the chorizo and onion.
- Add cheese, salt and pepper, and red pepper flakes if you want it really spicy.
- Cut the red peppers lengthwise and clean out the seeds. Arrange in a nonstick or lightly greased pyrex dish.
- Fill each pepper with the cheese, chorizo, hash brown mixture. Top with extra cheese and bake for 25-30 minutes.
- When the peppers are almost done, fry the eggs for whoever wants one.
- Place one egg on top of each pepper and season with salt and pepper. Enjoy!
*This post was sponsored by Divine Flavor, but (as always!) all opinions are my own. Thank you for supporting the companies that make Lake Shore Lady possible!