Stuffed Breakfast Peppers

Ingredients:

• For the Stuffed Peppers:

  • 4 bell peppers (any color)

  • 1 cup cooked quinoa or rice

  • 1 cup black beans (cooked)

  • 1/2 cup corn kernels (fresh or frozen)

  • 1/2 cup shredded Monterey Jack cheese

  • 2 large eggs

  • 1 tablespoon Casa de S.A. Tex-Mex Seasoning

  • 1 tablespoon olive oil

  • Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Ingredients:

   • Cut the tops off the bell peppers and remove the seeds and membranes.

   • If using quinoa or rice, cook according to package instructions.

2. Mix the Filling:

   • In a bowl, mix the cooked quinoa or rice, black beans, corn, and Casa de S.A. Tex-Mex Seasoning.

3. Stuff the Peppers:

   • Fill each pepper with the mixture. Make a small well in the center of each.

   • Crack an egg into each well and top with shredded cheese.

4. Bake the Peppers:

   • Preheat your oven to 375°F (190°C) and place the peppers in a baking dish.

   • Drizzle with olive oil.

   • Bake for 25-30 minutes, or until the eggs are set and the peppers are tender.

5. Garnish and Serve:

   • Garnish with fresh cilantro if desired.

   • Serve warm and enjoy!