I’m a firm believer in breakfast for dinner. Breakfast is one of my favorite meals of the day, why should it have to end at 9am? Here’s a recipe that you’ll want to serve up all day long. These chorizo, egg and potato stuffed bell peppers are so good, you’ll want to double the recipe so you can have leftovers (which I highly recommend)! Chorizo is definitely one of my favorite food groups. You can find ready to cook chorizo at most grocery stores in the meat section or make your own. Top this recipe with cheese or leave it off and it’s paleo, whole30 and gluten free friendly (if that’s your thing). Either way is delicious!
INGREDIENTS (serves 6-8)
1 pound chorizo
6 eggs
2 large potatoes (diced)
6-8 bell peppers
Salt and pepper
DIRECTIONS
Step 1: Brown the chorizo and cook the potatoes and the same time, in one large pan.
Step 2: Scramble the eggs and throw into the chorizo, stirring until fully cooked. Add salt and pepper to taste.
Step 3: Remove the seeds from the bell peppers and place in a baking dish, standing up as shown in the photo.
Step 4: Fill the bell peppers to the top with the chorizo mixture. Cover with foil and place in the oven at 350 degrees for 15 minutes or until the bell pepper is soft.
Step 5: Eat the chorizo right out of the bell pepper and enjoy!
