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Breakfast Stuffed Peppers with SALSA BRAVA®

Breakfast Stuffed Peppers are a great brunch or family breakfast for holiday guests. Easy to prepare ahead and the perfect pair with our SALSA BRAVA® Hot Sauce.

Breakfast Stuffed Peppers are a great brunch or family breakfast for holiday guests. Easy to prepare ahead and the perfect pair with our SALSA BRAVA® Hot Sauce.

18
20 minutes
35 minutes
55 minutes

Ingredients

  • 1 pound ground pork breakfast sausage
  • 1 yellow onion, diced
  • ⅔ cup of diced mushrooms
  • 1 (2-ounce) packet taco seasoning
  • 1 (7-ounce) can LA VICTORIA® Diced Green Chilis
  • 4 ounces LA VICTORIA® Diced Jalapenos
  • 1 cup LA VICTORIA® Thick n’ Chunky Salsa Mild
  • ¾ cup shredded cheese, divided
  • 4 yellow bell peppers, halved & seeded
  • 5 orange bell peppers, halved & seeded
  • 18 eggs
  • 2 tablespoons cilantro, roughly chopped
  • Salt and pepper to taste
  • LA VICTORIA® SALSA BRAVA® hot sauce

Directions

  1. Heat oven to 375°F.
  2. Line baking sheet with parchment paper & set aside.
  3. In medium saucepan, over medium-high heat, cook onion 2-3 minutes.
  4. Add mushrooms, cook another 2 minutes.
  5. Add breakfast sausage and cook for 7-8 minutes, or until fully cooked through.
  6. Drain the fat and add the taco seasoning.
  7. Follow the packet instructions.
  8. Stir in green chilis, jalapenos, salsa and cheese.
  9. Lay out bell pepper halves on prepared sheet pan. (Tip: make sure your halves lay completely flat, as to keep the egg from overflowing – Cut the bottom just barely, if needed)
  10. Fill each bell pepper with sausage mixture ⅔ full.
  11. Crack an egg over each filled pepper.
  12. Bake at 375°F for 30-35 minutes, or until eggs are set to your desire.
  13. Garnish with cilantro and season with salt and pepper to taste.
  14. Top with LA VICTORIA® SALSA BRAVA® hot sauce.

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