Growing up, breakfast was not a meal that I really bothered with—I pretty much hated eggs. Bacon was gross unless it was burned, and the only kind of sausage I liked were the frozen, fake breakfast sausage. That left me with little options as I had ver specific ideas of what breakfast should be (hello pancakes and waffles!) It wasn’t until I was in college that I started to really begin to eat breakfast more regularly, and that was more out of guilt than anything (after all my parents were paying for a meal plan I couldn’t just waste their money). Bagel and cream cheese were my go-to breakfasts because they still fell into the “traditional” breakfast type foods, without being grossly overcooked college dining hall scrambled eggs. Eventually, many years later, I ended up on steel cut oats with maple syrup, walnuts, and raisins as my typical breakfast. It was easy to make a large batch and then just bring it to work in the morning—splash a bit of extra milk on it before I reheated it and it was just as good as when I made it initially.
I’ve been playing around with adding select grains back into my diet recently—oats is one of those items (organic and sprouted). I have found that as much as I love oatmeal, a big giant bowl of oats just doesn’t sit well with my GI-tract—I get painfully bloated and just plain old gross the rest of the day. While a bowl of oats is a no-go, I have found that oats when they are in the form of granola, in small quantities mixed with plain Greek yogurt though doesn’t seem to bother me–maybe it’s the combination of the probiotics of the yogurt? In any event, while I love yogurt and granola it doesn’t hold me over until lunch. I certainly need the fat that my now “typical” breakfast provides me in order to truly feel satiated—2 hardboiled eggs, ½ avocado, homemade Sriarcha sauce and 2 slice of bacon. But after weeks of the same thing it gets to be a bit much and I need a change (hence my experimentation of oatmeal recently).
I have tried taking my leftover dinners for breakfast but I still have a hard time having dinner for breakfast—it’s the perception of it, I just can’t get passed the “traditional” breakfast routine. What’s a girl to do when you can’t get past dinner for breakfast? How about modifying a traditional dinner item for breakfast? Enter Breakfast Stuffed Peppers. There is nothing fancy about a breakfast stuffed pepper when you think about it—it’s really the same ingredients as you’d find in a Western omelet, only instead of chopping the pepper in the omelet, you put the omelet IN the pepper! This breakfast will make its rotation once or twice a month when I’m in the need of a different preparation for my traditional breakfast items. It’s certainly cheaper in the summer when red bell peppers are plentiful in your gardens or Farmer’s Markets, but sometimes I’ll splurge in the winter for red peppers—especially if I know my weekly food shopping bill will be lower due to using items I already have on hand in the freezer.
If you’re like me and have a hard time getting over the traditional ideas of what breakfast should be and what it should consist of, give this recipe a shot—I don’t think you’ll be disappointed. If you’re sensitive to nightshades try swapping out the peppers for a hallowed out squash, deleting the chili pepper, and using traditional breakfast sausage instead of chorizo.
Breakfast Stuffed Peppers
8 bell peppers tops removed and seeded
1-lbs. ground chorizo
1½ dozen eggs
1-Tbspn chili powder
Salt-and-pepper to taste
1-Tbspn ground cumin
Wash your peppers removing the tops, discard the seeds and ribs from the interior of the peppers; Set peppers aside.
Sauté chopped onion until golden. Add ground chorizo and sauté until cooked throughout. At this point, I remove any excess grease (I am not afraid of fat, but there is a difference between some fat and a bunch of grease in my opinion); I will typically reserve approximately 2-Tablespoons.
While onions and chorizo are cooking scramble the eggs along with salt, pepper, chili powder, and cumin.
Stand peppers upright in a baking dish. Divide scrambled egg mixture equally among peppers. Equally divide and chorizo mixture among the peppers, add additional salt and pepper to taste. Bake the peppers in 350* oven for approximately 35-40 minutes. If you still consume dairy, a little Pepper Jack is great in this recipe sprinkled on top right at the end of baking.