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Make these meat, cheese and hash brown-stuffed peppers ahead and simply warm them in the oven and top with a fried egg in the morning. They’re the perfect savory breakfast.
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!
Love peppers? If you haven’t already, you need to try mini sweet peppers, called Tribelli. Check out these recipes.
3 Easy Appetizers with Tribelli Peppers from Honest Cooking on Vimeo.
Stuffed Breakfast Peppers
- Total Time: 50 minutes
- Yield: 3 servings 1x
Description
Savory stuffed breakfast peppers filled with chorizo, hash browns, and cheese, topped with a perfectly fried egg for a hearty start to your day.
Ingredients
- 1/2 large onion, chopped
- 1/2 lb chorizo
- 1/2 cup mushrooms, chopped
- 1 1/2 heaping cups shredded hash browns
- 1 tbsp olive oil
- 3 Divine Flavor red peppers
- 3 eggs
- 1 cup shredded cheese (optional)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Chop the onion and add it to a sauté pan with olive oil over medium heat. Sauté until the onions are soft and translucent, about 5 minutes.
- Add the chorizo to the pan, crumbling it as it cooks. Cook until the chorizo is completely cooked through, about 8-10 minutes.
- Add the chopped mushrooms to the pan and sauté for an additional 3-4 minutes until they are soft.
- Stir in the shredded hash browns and cook for another 5 minutes, until they begin to brown slightly. Season with salt and pepper to taste.
- Cut the tops off the red peppers and remove the seeds. Place them in a baking dish.
- Fill each pepper with the hash brown and chorizo mixture. If using, sprinkle shredded cheese on top of the filling.
- Bake the stuffed peppers in the preheated oven for 20-25 minutes, until the peppers are tender.
- While the peppers are baking, fry the eggs in a separate pan to your desired doneness. A runny yolk is recommended for a sauce-like effect.
- Once the peppers are done, top each with a fried egg and serve immediately.
Notes
These stuffed peppers can be made ahead and reheated in the oven. For a healthier version, omit the cheese. If you’re lactose intolerant, you can skip the cheese entirely. Serve with a runny egg for a delicious sauce effect. Perfect for brunch parties as they can be prepared in advance.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 210mg
Frequently Asked Questions
Can I use frozen hash browns for the filling?
Yes, frozen hash browns work well in this recipe; just make sure to thaw and drain any excess moisture before mixing them with the other ingredients.
What type of cheese is best for topping the stuffed peppers?
A melty cheese like cheddar or Monterey Jack is ideal for topping the stuffed peppers, as it adds creaminess and enhances the flavors of the filling.
How do I prevent the peppers from becoming too soft while baking?
To keep the peppers from getting too soft, you can pre-bake them for about 10 minutes before stuffing, which helps maintain their structure during the final baking.
