Stuffed Breakfast Peppers

Sundays Never looked So Good! 
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 40 minutes

3 assorted color peppers, halved, seeds removed
2 tbsp olive oil
2 tbsp butter
2 cups fresh shredded potatoes
2 cups button mushrooms, sliced
1 tomato, small dice, seeds and pulp removed
1/2 cup shredded cheddar cheese
3 cups baby spinach
2 tbsp sofrito base
5 eggs
1/2 cup milk
2 tbsp sour cream
1/4 cup grated Parmesan cheese
chives, sliced (garnish)

Cooking Tools
Skillet with lid
Medium mixing bowl
Parchment lined sheet pan with cooling rack

Preheat oven to 375 Degrees F.  In a skillet on medium heat, add oil and butter.  Stir in shredded potatoes and cook with lid on for about 10 minutes or until potatoes are slightly tender.  Add in mushroom and cook for additional 5 minutes.  Place the spinach into the skillet and saute until wilted, then mix in sofrito base.  Salt and pepper to taste.  In a mixing bowl, add; eggs, milk, sour cream and shredded cheddar cheese, pinch of salt and pepper, whisk well.  Pour egg mixture into the skillet and lower heat and fold occasionally to evenly mix ingredients. Cook only until the eggs are undercooked but not runny.  Remove from heat and spoon egg mixture evenly into prepared pepper halves and sprinkle with Parmesan cheese and place on the sheet pan with cooling rack.  Bake stuffed peppers for about 15-20 minutes.  Garnish with sliced chives.
Serves 6

Leave a Reply

%d bloggers like this: