Peppered Hash (Southwestern Chorizo N Hash Stuffed Peppers)

Sorry, photo doesn’t do justice. I broke the flash on my camera , so pictures have been reddish/orange and dark.

Bell Peppers or Poblanos (Sweet Red, Green, Orange, etc. of choice)

1/2 lb Chorizo, browned
1 Frozen bag SOUTHWESTERN Hashbrowns or Diced Potatoes
1c TO 1.5c Shredd. Cheddar Cheese
1/2c Frozen Corn

6 Eggs
1/4c Crema Mexicana (Milk or Sour Cream may work)
3/4c Mild Salsa (Canned or fresh tomatoes may work)
1/4tsp Dried Mustard
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Pepper
1T Grated Parmesan Cheese (I use store shelf kind)

Toppings (Optional)- Minced Jalapenos, Sour Cream, Ketchup, Hot Sauce, endless options.

Beat bottom 8 ingredients. Then, mix all together. Stuff into Peppers. (I halve peppers, width way, and deseed. KEEP STEM ON, just cut down some, you don’t want a hole!). Place into Muffin Pan sprayed with Butter Flavor Cooking Spray. Bake in preheated oven, at 425, for 40 minutes, ot til egg is cooked.

*Southwestern Hash Browns or Diced Potatoes are the ones with Peppers and Onions in them (Among other ingredients).
1 lb. of Chorizo can be used.
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One response to “Peppered Hash (Southwestern Chorizo N Hash Stuffed Peppers)

  1. Pingback: Cheat Day Healthier Options – Maintaining Fit without Knowing It! | Dinking Around {DING-KING UH-ROUND}

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