Bell Peppers Stuffed with Chorizo and Eggs
Ingredients
- 4 red bell peppers
- 1 Tbsp avocado oil
- ½ lb fresh chorizo sausage
- 1 (8-oz) pkg sliced portobello mushrooms
- 1 clove garlic, minced
- 1 (5-oz) pkg baby spinach
- 8 large eggs
Instructions
- Preheat oven to 375°F.
- Cut bell peppers in half lengthwise, and remove seeds.
- Heat oil in a large skillet over medium-high heat. Add chorizo; cook 5 to 6 minutes or until no longer pink, stirring to crumble. Remove from skillet, reserving drippings in pan. Keep warm.
- Add mushrooms, garlic and desired amount of salt and pepper; cook 5 to 6 minutes or until mushrooms are browned. Add chorizo and spinach; cook 1 minute or until spinach is wilted.
- Whisk eggs.
- Place bell pepper halves on a large baking sheet. Spoon mushroom mixture evenly into peppers.
- Pour eggs evenly over mushroom mixture into bell pepper halves. Season with salt and pepper.
- Bake 15 to 20 minutes or until eggs are set.
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