Description
Bell peppers are filled with a delicious creamy chorizo and egg mixture, making for a healthy yet hearty breakfast.
Ingredients
- 6 Bell Peppers, Any Color (I Like To Use Red)
- 1 pound Chorizo Sausage, Casings Removed
- 1 Small Or Medium (or ½ Large) Yellow Onion, Chopped
- 6 Large Eggs
- Pinch Salt
- ¼ teaspoons Black Pepper
- 1 dash Milk Or Heavy Cream
- 4 ounces, weight Cream Cheese, Softened, More If You Want It Extra Creamy And Rich
- ⅓ cups Cilantro, Roughly Chopped, Plus More For Garnish If Desired
- 1 cup Shredded Monterey Jack Cheese Blend (I Like To Use Kraft’s Mexican Blend)
- Cotija Cheese, For Serving (optional)
Preparation
Preheat oven to 350°F.
Cut off the tops of the peppers, remove and discard seeds and membranes. Place peppers upright in a 9×13 inch baking dish (see note) and set aside.
In a skillet set over medium-high heat, cook chorizo and onions, stirring occasionally, until chorizo is thoroughly cooked.
While chorizo is cooking, in a large bowl, whisk eggs, salt, and pepper with a splash of milk or heavy cream until combined; set aside.
When sausage/onion mixture is done cooking, remove from skillet and place in a colander to drain excess fat.
Place egg mixture in skillet and stirring occasionally, cook until eggs are set but still moist. Turn off heat and add sausage-onion mixture along with cream cheese and chopped cilantro, stirring to combine.
Spoon mixture into each pepper, filling to the top, or close to the top. Add ½ cup water to the bottom of baking dish and drizzle the peppers with a little olive oil.
Cover dish with foil and bake for 30 minutes (I think they could probably actually go for 35 minutes, but I’ll leave that decision to you—see note below). After 30–35 minutes, remove from oven.
Remove foil and sprinkle tops with the shredded cheese. Return to oven and bake, uncovered, for an additional 15–0 minutes. (Again, to ensure softer peppers, I would probably bake for 20 minutes.)
Serve with chopped cilantro and crumbled cotija cheese on top, if desired.
Notes:
1. I used a 9×13 in. pan, but am thinking that I might could have gotten away with using my 8-inch square as there was a bit too much room in the former mentioned size. I think it depends on the size of your peppers and not all mine were the biggest.
2. If you’re not a fan of chorizo, feel free to substitute with 1 lb of pork bulk sausage. You can also omit the cilantro, if you desire.
3. If you like extra spice, I think adding some chopped jalapeno would just take this dish to another world.
4. I usually pre-roast the peppers, then fill and bake them. However, this time round I skipped the preliminary roasting and baked them the entire time with the filling inside. If you want to cut down on time, which I usually do, then I recommend you do it this way—you just might want to bake it a little longer than the 30 minutes, as my peppers were still a bit crunchy.
