Recipe: Yummy Stuffed breakfast bell pepper

Delicious, fresh and tasty.

Stuffed breakfast bell pepper. Delicious & Easy Stuffed Bell Peppers Made With Ground Beef, Rice, & Italian Seasoning. Try This Easy Stuffed Bell Peppers Recipe With Just A Few Ingredients For A Tasty Meal. Arrange the bell peppers side-by-side in the greased baking dish - cut side up.

Stuffed breakfast bell pepper Thoroughly wash your bell peppers and pat the excess moisture with a paper towel. Carefully slice each bell pepper in half lengthways, all the way through the stem. Sprinkle each stuffed bell pepper with paprika for color, and with Parmesan cheese. You can cook Stuffed breakfast bell pepper using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Stuffed breakfast bell pepper

  1. It's of bell pepper.
  2. It's of eggs.
  3. You need of bacon.
  4. Prepare of beef chorizo.
  5. It's of mozzarella.

NUTRITION INFO Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Cut the bell peppers in two lengthwise, remove the seeds and place them on a baking tray. Season to taste with salt, pepper, and garlic powder. Divide the vegetable mixture equally among the bell pepper halves Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice, if using.

Stuffed breakfast bell pepper instructions

  1. Cut tops off bell pepper, remove core, save tops of bell and dice to add to meat.
  2. Slice bacon into pieces along with the bell pepper tops. Add bacon to pan at mid high heat about 6 mins add chorizo , once chorizo reduces add bell pepper continue to cook another 7 to 10 mins.
  3. Once bacon and chorizo are cooked remove from heat allow to cool for a few minutes..
  4. Once cool stuff bell pepper with meat mixture and the add two eggs per bell pepper top with mozzarella cheese. Place in pre heated oven and bake for 30 to 35minutes..

In a medium bowl, combine eggs, milk, salt, green onion, spinach, ½ cup cheese and ham with a whisk until combined. Lay your peppers in a lightly greased baking dish (whatever size works — you want them to be a little snug so they don't move too much and spill). Divide your egg mixture between your peppers and sprinkle with remaining cheese. On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds.