Breakfast Bell Peppers
Inspiration: Believe it or not, we’re still going strong with the Mexican-inspired dishes. We didn’t even get them all in before Cinco de Mayo came and went last week. Bear with us (or rejoice!).
What We Loved: I can always get behind a stuffed pepper/stuffed mushroom/stuffed chicken breast/etc. recipe. The flavor combinations are endless, and I always think that it’s so fun to experiment. Brandon and I both really enjoyed the rich filling in this particular recipe – namely salty chorizo, fluffy scrambled eggs, and creamy goat cheese. There’s just something about those savory, cheesy breakfast flavors that I crave every now and again. I also thought that the mild, sweet peppers were a really nice complement to those stronger flavors. This is a solid, easy recipe that I think would be great for either breakfast or dinner.
Helpful Hints: We ate these with some Frontera Double Roasted Tomato salsa, which was a great pairing, and I also think that sour cream would be a good garnish. I cooked our peppers for 30 minutes at 350, and they still had a nice crunch to them. If you’d like your peppers to be softer/have more of a roasted/charred texture, cook them longer or increase the temperature to about 400.
Breakfast Bell Peppers
Source: Original Recipe
2 links Mexican chorizo, removed from casing
1/2 small onion, diced
1 clove garlic, minced
Splash of milk or cream
Kosher salt and black pepper
3-4 oz goat cheese
2 bell peppers, sliced in half and seeded
Cilantro, salsa, and/or sour cream, to garnish
1. Crumble the chorizo into a saute pan over medium heat. Saute until cooked through. Drain some of the grease if it is excessive.
2. Add the onions to the pan, and continue cooking until just softened and slightly browned.
3. Add the garlic to the pan, stir to incorporate, and remove from the heat.
4. Mix the eggs with a splash of milk and a good sprinkle of salt and pepper. Scramble the eggs in a separate saute pan.
5. Gently fold the eggs and the goat cheese into the chorizo mixture. Do this gently so that you do not to break apart the eggs/cheese too much.
6. Divide the mixture evenly between the four pepper halves. Cover with foil and bake at 350 F for 30 minutes (longer for softer peppers).
7. Serve garnished with cilantro, salsa, and/or sour cream.