This Tex Mex affected breakfast of peppers loaded down with a ground meat and salsa verde lays on a bed of cheddar, sautéed until firm, all finished off with an egg for the ideal breakfast treat. Eggs don’t need to be exhausting, so check these Breakfast Stuffed Peppers out!
How is everybody getting along? I’m sharing these Breakfast Stuffed Peppers today as an end of the week breakfast or early lunch thought. It’s Friday and despite the fact that we’ve had this insane influenza all of a week ago we actually worked out regular. Not awful right and I for one am happy we propelled ourselves.
I’m disclosing to you all, the firm cheddar base tucked inside each ringer pepper ring is the ideal method to keep things together. Seared until all effervescent, just let it go somewhat more and those firm edges found on flame broiled cheddar sandwiches and pizza hulls, which are astonishing, is the thing that it changes into.
Best part is it acts like a base and helps with serving these privilege from the dish. I’ve made this multiple times in the course of recent weeks and this form is the one I needed to impart to you.
Simply think chime pepper ring, a layer of fresh cheddar, at that point a layer of ground meat stewed in a salsa verde, at that point a perfectly cooked egg on top for the success!
All you need is a fork as the delicate ringer pepper ring offers route to the salsa verde and meat then the fresh cheddar under. I love a decent runny egg and this works impeccably as you penetrate the yolk and it covers everything. So great! In the event that runny yolks aren’t your thing, simply cook them somewhat more.
Ingredients
- 1/2 lb ground beef (or ground turkey)
- 1 cup salsa verde
- 2 large bell peppers color of choice
- 1 cup cheddar cheese shredded (See Note 1)
- 6 eggs (medium or large)
- 1/4 cup cilantro chopped
Instructions
- Cut the tops and bottoms off each bell pepper and discard. Slice each bell pepper into 3 rings each. Set aside.
- In a large skillet over medium high heat brown the ground beef and add the salsa verde. Cook for for 3 more minutes and set aside.
- In the same skillet over medium heat add the bell pepper rings and divide the cheese, placing cheese inside of each ring. Allow to cook for several minutes until cheese is bubbly and starts to crisp up.
- Divide the beef mixture evenly on top of the crispy cheese, and using one end of an egg, make an indentation to hold the egg yolk. Carefully crack the egg on top of the meat mixture for each bell pepper ring. Add 2 tablespoons of water to the skillet and cover with a lid. Turn the heat to low and gently cook the egg for 2-3 minutes for a runny yolk or longer for firm if desired.
- Season to taste with salt and pepper. Serve immediately topped with chopped cilantro and sliced avocado (optional).
Notes
- I love the cheedar cheese, but have also used Monterey Jack as well as Mozzarella, it’s up to your own taste.
Nutrition
Calories: 265kcal | Carbohydrates: 6.1g | Protein: 17.5g | Fat: 18.6g | Saturated Fat: 7.9g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.5g | Trans Fat: 0.7g | Cholesterol: 209.7mg | Sodium: 447.6mg | Fiber: 1.8g | Sugar: 3.7g
