Ingredients
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4 pieces (large) Bell Peppers
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1 TBSP Olive Oil
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1/2 piece (medium) Onion (diced)
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8 ounces Bella Baby Mushroom (chopped)
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8 ounces Mexican Chorizo
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1 cup Mozarella Cheese (shredded)
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8 pieces Pete and Gerry's eggs
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To Taste Salt
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To Taste Black Pepper (freshly ground)
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For Topping Cilantro (chopped)
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For Topping Cotija Cheese
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For Topping Radishes (sliced)
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Directions
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Add the chorizo and cook, breaking the meat apart, until it's fully cooked through, about 8 minutes. |
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4
Done
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Transfer the cooked chorizo and vegetable mixture to a large mixing bowl. Add shredded cheese and stir together to combine. |
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5
Done
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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 nicely and securely. |
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6
Done
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Carefully crack an egg into the top of each bell pepper. Season with salt and pepper. |
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7
Done
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Bake uncovered for 25-28 minutes for a runny yolk or longer for a fully cooked yolk. |
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8
Done
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Top with chopped cilantro, cotija cheese, and sliced radishes. Serve immediately. |
