Description
Stuff bell pepper halves with this tasty combo, and serve for breakfast or dinner! Add or subtract as much heat as your palate requires.
Ingredients
- 3 bell peppers – halved, seeded, and stems removed
- aluminum foil
- 4 eggs
- salt and ground black pepper to taste
- 1 dash hot pepper sauce (e.g. Tabasco™) (Optional)
- ½ pound chorizo sausage
- ½ cup pico de gallo salsa, drained
- ½ cup grated Cheddar cheese
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with parchment paper.
- Place bell peppers
- cut-side down
- on the prepared baking sheet.
- Place in the preheated oven and broil
- watching carefully
- until the skins begin to bubble and turn dark brown
- about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
- Meanwhile
- whisk together eggs
- hot pepper sauce
- salt
- and pepper in a bowl.
- Brown chorizo in a large nonstick skillet over medium heat
- breaking up any large pieces as you go
- about 4 minutes. Add egg mixture to the skillet and cook until eggs have set
- about 2 minutes. Remove from heat and stir in drained pico de gallo.
- Remove as much skin as possible from the cooled pepper halves
- and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
- Place in the oven and broil until cheese melts
- about 1 minute. Serve immediately.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6