Breakfast Mexi Peppers

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 629.4
  • Total Fat: 46.4 g
  • Cholesterol: 388.9 mg
  • Sodium: 950.4 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 38.8 g

View full nutritional breakdown of Breakfast Mexi Peppers calories by ingredient
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Breakfast Mexi Peppers
Breakfast Mexi Peppers

Number of Servings: 2


    4 oz chorizo sausage; cooked, drained of fat
    4 oz ground beef (10% fat)
    cup onion; diced
    cup cheddar cheese; shredded
    3 large eggs; beaten
    2 medium (3 oz) red bell pepper


Add diced tomaties and cilantro for added taste, I also add a but if red pepper for a little kick if I eat them for dinner


1. Preheat oven to 400F. Line a baking sheet with foil.
2. Cook chorizo and beef, stirring to break up lumps, until browned. Drain excess fat.
3. Place meat mixture in mixing bowl and combine with the onion, cheese and eggs.
4. Cut peppers in half lengthwise. Scoop out seeds and cut away ribs.
5. Fill each pepper with one-quarter of the meat mixture. Place on the prepared baking sheet. Bake for 2530 minutes and serve hot.

Serving Size: 1

Number of Servings: 2

Recipe submitted by SparkPeople user DOLCE_LEA.

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