Serve Up These Chorizo-Stuffed Breakfast Peppers!

Serve Up These Chorizo-Stuffed Breakfast Peppers!

Photo and recipe courtesy of

We have a healthy breakfast option that’s loaded with protein and full of flavor! This keto-friendly dish comes to us from, 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


8 Servings


  • 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



  • 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!

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