Mexican Style Scramble Stuffed Peppers

Mexican Style Scramble Stuffed Peppers

I ate too much chocolate for Easter. Too much chocolate. Too many cookies. Too many carbs. Basically I woke up this morning feeling like I might never want to eat another ounce of candy or refined sugar in my life. I wanted something healthy, low carb, low sugar, high protein, all natural, and of course tasty. It would help to make it spicy.

Thank you stuffed peppers for coming to the rescue. These taste amazing and so fresh and they totally hit the spot. The diced jalapeño makes a really great addition as well as the pepper jack cheese. I really love spicy food for breakfast, and these are just as good for lunch or dinner and they keep really well in the fridge to serve cold the next day. ¡Olé!

Ingredients:

  • 3 Bell Peppers, cored

For each Pepper Individually:

  • 2 Large Eggs
  • 1 Tbsp. Red  Onion, Chopped
  • 2 tsp. Scallions, Sliced
  • 1 tsp. Diced Pickled Jalapeños
  • 1 tsp. Fresh Cilantro, chopped
  • 1 inch cube of Pepper Jack Cheese cut into tiny squares
For Garnish:
  • Fresh Salsa
  • Greek Yogurt or Sour Cream
Preheat Oven to 400°

In a glass or small bowl (I like using a glass because it’s easier to pour from), whisk together the ingredients for one pepper and pour into the cored out pepper. Do this for each pepper.

Place peppers upright on a cookie sheet, glass baking dish, or as I like to use, a loaf pan. Place in the pre-heated oven for 35-40 minutes.

Garnish peppers by filling the remaining space with salsa and then topping with Greek Yogurt or Sour Cream.

Serve hot!

Look at that amazing melted cheese.


Mexican Style Scramble Stuffed Peppers
 
Prep time
Cook time
Total time
 
Sweet bell peppers serve as the perfect bowl for these Mexican style scrambled eggs, cooked right inside the peppers.
Author:
Recipe type: Breakfast
Serves: 3
Ingredients
  • 3 Bell Peppers, cored
For each Pepper Individually:
  • 2 Large Eggs
  • 1 Tbsp. Red Onion, Chopped
  • 2 tsp. Scallions, Sliced
  • 1 tsp. Diced Pickled Jalapeños
  • 1 tsp. Fresh Cilantro, chopped
  • 1 inch cube of Pepper Jack Cheese cut into tiny squares
For Garnish:
  • Fresh Salsa
  • Greek Yogurt or Sour Cream
Instructions
  1. Preheat Oven to 400°
  2. In a glass or small bowl (I like using a glass because it’s easier to pour from), whisk together the ingredients for one pepper and pour into the cored out pepper. Do this for each pepper.
  3. Place peppers upright on a cookie sheet, glass baking dish, or as I like to use, a loaf pan. Place in the pre-heated oven for 35-40 minutes.
  4. Garnish peppers by filling the remaining space with salsa and then topping with Greek Yogurt or Sour Cream.

 

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8 Responses to “Mexican Style Scramble Stuffed Peppers”

  1. April 9, 2012 at 6:26 am #

    Oh my lordy! Yum yum yum!!

  2. April 9, 2012 at 1:15 pm #

    I think my second most favorite thing about your post is that you show a glass of milk with the peppers (my first favorite thing is that these look crazy good). Because I drink milk with at least one meal a day –usually dinner– and my husband makes me feel like I’m one of the only adults who do this. 🙂 Totally pining this on Pinterest.

    • April 26, 2012 at 3:36 pm #

      Haha, thanks! To me, the milk made these look more breakfast-y… Plus I tend to pair my spicy foods with milk or yogurt in case I get overpowered by jalapeno hotness!

  3. April 9, 2012 at 2:57 pm #

    This looks delicious! I am going to try it this weekend! Thanks for the recipe 🙂

    • April 26, 2012 at 3:35 pm #

      I hope you enjoy!

  4. April 12, 2012 at 2:22 am #

    Great breakfast alternative. Yum!

    • April 26, 2012 at 3:33 pm #

      🙂

  5. May 11, 2012 at 9:58 pm #

    This looks great! I’m absolutely loving this site and the recipes. They seem really simple (which is great for the summer time) and not overly expensive.

    Jocellyn

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