Go Back

Stuffed Breakfast Peppers

Lauren Nolan
Course Breakfast


  • 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!