13 May Serve Up These Chorizo-Stuffed Breakfast Peppers!

Photo and recipe courtesy of IsabelEats.com.

We have a healthy breakfast option that’s loaded with protein and full of flavor! This keto-friendly dish comes to us from IsabelEats.com, a blogger who specializes in Mexican recipes with a twist. For the chorizo portion, we’ll be substituting in our authentic Mexican chorizo.

Preparation Time

10 minutes

Cooking Time

45 minutes

Yields

8 Servings

Ingredients

• 4 large bell peppers (any color)
• 8 oz. of our pork chorizo 
• 8 oz. of chopped Bella mushrooms 
• 1 tbsp. of olive oil
• Half of a medium, diced onion  
• 8 eggs 
• 1 cup of shredded cheese 
• ½ a cup of chopped cilantro
• ¼ cup of cotija cheese
• Sliced radish 
• Salt and pepper to taste

Directions

• Preheat your oven to 375°F.
• Cut the bell peppers in half and hollow them out. 
• In a large skillet, pour the olive oil over medium heat and add the mushrooms and onions. Cook for 10 minutes.
• Stir in the chorizo and cook for 8 additional minutes. 
• When done, place the mix into a bowl, add the shredded cheese, and combine it all.  
• Fill each bell pepper with the mix to about three-quarters. 
• Pour an egg on top of each portion and season with salt and pepper. 
• Bake while uncovered for 25 to 28 minutes for a runny yolk or 32 to 35 minutes for a fully cooked yolk. 
• Top with cilantro, cotija cheese, and sliced radishes.  
• Serve and enjoy!

Tag us on Facebook, Twitter, and Instagram to show us how this recipe came out! Be sure to check out our other mouth-watering chorizo recipes, and pick up our chorizo brands at your next grocery store visit. You can also buy chorizo online with our nationwide shipping!