Stuffed Breakfast Peppers

Take your traditional stuffed peppers and make a healthy breakfast: Stuffed Breakfast Peppers with eggs, avocado and potatoes.

This Stuffed Breakfast Peppers recipe is an example of using the foods you have on hand. My mom taught me the key things to keep in mind when preparing a meal. You should have a protein, a carbohydrate (for fuel purposes), include some vegetables, and a few spices. This little tidbit of information has served me well over the years and continues to be the cornerstone to most of our family meals. For this one I used a few pieces of leftover chicken thighs, bell peppers, onions, potatoes, garlic, avocado, eggs, and some shredded Pepper Jack cheese.

Stuffed Breakfast Peppers Recipe

Ingredients:

• 5 small Yukon Gold Potatoes, cut into 1″ cubes
• leftover chicken thighs
• 1 small yellow onion, chopped
• 1 avocado
• 1 green bell pepper
• 1/2 red bell pepper, chopped
• 3 garlic cloves, minced
• 2 eggs
• 1/2  cup shredded Pepper Jack cheese
• freshly ground black pepper
• sea salt or Kosher salt
• 3 – 4 tablespoons of Extra Virgin Olive Oil
• 2  tablespoons of unsalted butter

Optional: 

• salsa
• hot sauce
• sour cream
• 1/3 cup Great Northern Beans

Directions:

1. Preheat oven to 350 degrees.
2. Remove chicken from the bone and chop. Set aside.
3. In a small skillet heat two tablespoons of EVOO over medium-high heat, when the oil is hot add potato cubes, onion, garlic, and red pepper. Add salt and black pepper to taste. When finished the potatoes should be fork tender, after 20-minutes.
4. Divide a green pepper in half and remove the core, seeds, and ribs. Brush the inside with a bit of EVOO, and season with a little salt and pepper.
5. Stuff the the bell peppers with potato mixture and chopped chicken. Top with shredded Pepper Jack cheese. Bake in the oven for 15 minutes.
6. While the stuff peppers are in the oven scramble two eggs in skillet with a tablespoon of EVOO over med-high heat.
7. Remove stuffed peppers from the oven and add guacamole and scrambled eggs and a spoonful of beans (optional).
8. Serve with salsa, hot sauce, or sour cream.

Printable Recipe for Stuffed Breakfast Peppers

Print

Stuffed Breakfast Peppers

Author Alea

Ingredients

• ▢ Ingredients:
• ▢ 5 small Yukon Gold Potatoes cut into 1" cubes
• ▢ Leftover Chicken Thighs
• ▢ 1 small yellow onion chopped
• ▢ 1 avocado
• ▢ 1 Green Bell Pepper
• ▢ 1/2 Red Bell Pepper
• ▢ 3 Garlic Cloves minced
• ▢ 2 eggs
• ▢ 1/2 cup Shredded Pepper Jack Cheese
• ▢ Freshly ground black pepper
• ▢ Sea Salt or Kosher salt
• ▢ 3 - 4 tablespoons of Extra Virgin Olive Oil
• ▢ 2 tablespoons of unsalted butter
• ▢ 1/3 cup Great Northern Beans optional

Instructions

• Directions:
• Preheat oven to 350 degrees.
• Remove chicken from the bone and chop. Set aside.
• In a small skillet heat two tablespoons of EVOO over medium-high heat, when the oil is hot add potato cubes. Brown potatoes, adding salt and black pepper to taste. When finished the potatoes should be fork tender, after 20-minutes.
• Divide a green pepper in half and remove the core, seeds and ribs. brush the inside with a bit of EVOO, and season with a little salt and pepper.
• Stuff the the bell peppers, potatoes, chopped chicken and top with shredded Pepper Jack cheese. And bake in the oven for 15 minutes.
• While the stuff peppers are in the oven scramble two eggs in skillet with a tablespoon of EVOO over med-high heat.
• Remove stuffed peppers from the oven and add guacamole and scrambled eggs and a spoonful of beans (beans are optional).
• Serve with salsa or hot sauce and sour cream.

More Breakfast Recipes:

Bacon Breakfast Cups

Steak and Asparagus Breakfast Wrap

The Best Pancakes Ever

How to Make Crispy Hash Browns

Pumpkin Pecan Overnight Oatmeal

Gluten-Free Blueberry Muffins