Chorizo & Egg Breakfast Stuffed Peppers

• 6 Bell Peppers, Any Color (I Like To Use Red)
• 1 pound Chorizo Sausage, Casings Removed
• 1 Small Or Medium (or 1/2 Large) Yellow Onion, Chopped
• 6 Large Eggs
• Pinch Salt
• 1/4 teaspoons Black Pepper
• 1 dash Milk Or Heavy Cream
• 4 ounces, weight Cream Cheese, Softened, More If You Want It Extra Creamy And Rich
• 1/3 cups Cilantro, Roughly Chopped, Plus More For Garnish If Desired
• 1 cup Shredded Monterey Jack Cheese Blend (I Like To Use Kraft's Mexican Blend)
• Cotija Cheese, For Serving (optional)

1. Preheat oven to 350u0b0F.
2. Cut off the tops of the peppers, remove and discard seeds and membranes. Place peppers upright in a 9x13 inch baking dish (see note) and set aside.
3. In a skillet set over medium-high heat, cook chorizo and onions, stirring occasionally, until chorizo is thoroughly cooked.
4. While chorizo is cooking, in a large bowl, whisk eggs, salt, and pepper with a splash of milk or heavy cream until combined; set aside.
5. When sausage/onion mixture is done cooking, remove from skillet and place in a colander to drain excess fat.
6. Place egg mixture in skillet and stirring occasionally, cook until eggs are set but still moist. Turn off heat and add sausage-onion mixture along with cream cheese and chopped cilantro, stirring to combine.
7. Spoon mixture into each pepper, filling to the top, or close to the top. Add 1/2 cup water to the bottom of baking dish and drizzle the peppers with a little olive oil.
8. Cover dish with foil and bake for 30 minutes (I think they could probably actually go for 35 minutes, but I'll leave that decision to you-see note below). After 30-35 minutes, remove from oven.
9. Remove foil and sprinkle tops with the shredded cheese. Return to oven and bake, uncovered, for an additional 15-0 minutes. (Again, to ensure softer peppers, I would probably bake for 20 minutes.)
10. Serve with chopped cilantro and crumbled cotija cheese on top, if desired.
11. Notes:
12. 1. I used a 9x13 in. pan, but am thinking that I might could have gotten away with using my 8-inch square as there was a bit too much room in the former mentioned size. I think it depends on the size of your peppers and not all mine were the biggest.
13. 2. If you're not a fan of chorizo, feel free to substitute with 1 lb of pork bulk sausage. You can also omit the cilantro, if you desire.
14. 3. If you like extra spice, I think adding some chopped jalapeno would just take this dish to another world.
15. 4. I usually pre-roast the peppers, then fill and bake them. However, this time round I skipped the preliminary roasting and baked them the entire time with the filling inside. If you want to cut down on time, which I usually do, then I recommend you do it this way-you just might want to bake it a little longer than the 30 minutes, as my peppers were still a bit crunchy.

bell peppers, sausage, yellow onion, eggs, salt, ubc, milk, weight cream cheese, cilantro, shredded monterey jack cheese, cotija cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/chorizo-egg-breakfast-stuffed-peppers/ (may not work)