Breakfast Stuffed Peppers

By Ellie

2 Person

20 Minutes

265 Calories

This breakfast of peppers stuffed with ground beef and salsa verde lays atop a bed of cheese, pan-fried until crispy, all topped with an egg for the perfect breakfast treat. Eggs don’t have to be boring, so give these Breakfast Stuffed Peppers a try! All you need is a fork as the tender bell pepper ring gives way to the salsa verde and beef then the crisp cheese underneath. I love a good runny egg and this works perfectly as you pierce the yolk and it covers it all. So good! If runny yolks aren’t your thing, just cook them a little longer.

Ingredients

1/4 cup Cilantro，chopped
6 Eggs
1 cup Cheddar cheese
2 Large bell peppers
1 cup Salsa verde
1/2 pound Ground beef

Method

01

Cut the tops and bottoms off each bell pepper and discard. Slice each bell pepper into 3 rings each. Set aside.
02

In a large skillet over medium-high heat brown the ground beef and add the salsa verde. Cook for 3 more minutes and set aside.
03

In the same skillet over medium heat add the bell pepper rings and divide the cheese, placing cheese inside of each ring. Allow cooking for several minutes until cheese is bubbly and starts to crisp up.
04

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 the firm if desired.

Related Tags

Christmas Brunch Recipes

Christmas Side Dishes

Breakfast Stuffed Peppers

3.8

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Calorie 265 Kcal
Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins

02 Ingredients

1/4 cup Cilantro，chopped

6 Eggs

1 cup Cheddar cheese

2 Large bell peppers

1 cup Salsa verde

1/2 pound Ground beef

03 Method

Step 1

Cut the tops and bottoms off each bell pepper and discard. Slice each bell pepper into 3 rings each. Set aside.

Step 2

In a large skillet over medium-high heat brown the ground beef and add the salsa verde. Cook for 3 more minutes and set aside.

Step 3

In the same skillet over medium heat add the bell pepper rings and divide the cheese, placing cheese inside of each ring. Allow cooking for several minutes until cheese is bubbly and starts to crisp up.

Step 4

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 the firm if desired.

04 Author