Traditional recipes

Breakfast Stuffed Peppers

Breakfast Stuffed Peppers

Preheat oven to 375F. Slice peppers in half lengthwise, then use a small knife to carefully remove the seeds and membranes. Arrange peppers cut side up in a large baking dish.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and mushrooms. Cook for 10 minutes, stirring occasionally, until onions have softened and mushrooms have cooked down.

Add chorizo and cook, breaking the meat apart until it’s fully cooked through, about 8 minutes.

Transfer the cooked chorizo and vegetable mixture to a large mixing bowl. Add shredded cheese and stir together to combine.

Spoon the mixture inside the bell peppers, filling each about 3/4 full. Make sure to leave a little room so the egg will fit in nice and securely.

Carefully crack an egg into the top of each bell pepper. Season with salt and pepper.

Bake uncovered for 25-28 minutes for a runny yolk, or longer for a fully cooked yolk.

Top with chopped cilantro, cotija cheese, and sliced radishes. Serve immediately.


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

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This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Breakfast Stuffed Peppers (Low Carb, Gluten-free)

Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes!

This post may contain affiliate links, which help keep this content free. (Full disclosure)

These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.

Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)

I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.

Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.

Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.

I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension.

Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?


Watch the video: Γεμιστά κολοκυθάκια με τραχανά Νηστίσιμα Επ. 36. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).