Chorizo and Bellafina Pepper Breakfast Strata

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 12 servings

1 T butter
1 1-pound french or Italian loaf of bread, 1 day old
Olive oil
1 pound fresh Mexican chorizo sausage, skins removed, and broken into 1″ pieces
2 medium onions (about 2.5 cups), chopped
8 medium Bellafina peppers, seeded and diced into ½” pieces
1 pound mushrooms, washed, stemmed and sliced
½ t kosher salt
Fresh ground pepper
½ t crushed red pepper flakes
2 t dried oregano
1 T smoked Spanish paprika
12 eggs
2 cups whole milk
2 cups cream
¾ pound cheddar cheese, shredded
½ cup grated parmesan cheese
¾ cup green onions, sliced
½ cup cilantro leaves
1 avocado, sliced for garnish (optional)
Sour cream or labneh to garnish (optional)

Butter a 13 x 9 x 2″ baking pan. Slice bread into 1″ cubes. Set aside.

Heat a large skillet over medium high and add a splash of olive oil. When oil is hot add chorizo and cook for about 5 minutes until the sausage is cooked through. Remove to a paper towel-lined plate to drain and cool.

Add onions to the pan and saute over medium-high heat in the oil leftover from the chorizo. Cook for about 5 minutes until the onions begin to soften. Add the Bellafina peppers and mushrooms. Season with kosher salt, pepper, crushed red pepper flakes, oregano and Spanish smoked paprika. Continue sauteing for about 10 minutes until vegetables are soft. Add additional olive oil if needed. Remove from heat and stir in the chorizo. Set aside.
Whisk the eggs briefly to combine and then whisk in milk and cream. Set aside.

Begin building your strata. Put half of the bread crumbs in the bottom of the 13 x 9 2 ” baking pan. Cover with half of the vegetables and chorizo mixture. Sprinkle half of the cheddar and parmesan cheeses on top of the vegetable mixture. Repeat so you have two layers of bread, vegetables and cheese.

Slowly pour the milk and egg mixture over the strata. Use a spatula to press down on the strata to make sure everything is covered by the milk, cream and egg mixture. Cover with plastic wrap and allow to sit in the refrigerator overnight.

One hour and 45 minutes before you are ready to serve, bring the strata out of the refrigerator and let it sit on the counter for about 30 minutes to come to room temperature. Heat the oven to 350 degrees and bake for 1 hour to 1 hour and 10 minutes. Allow to sit 5 to 10 minutes before serving.

Garnish with green onion, cilantro and avocado slices. Cut the strata into 12 squares and serve with sour cream or labneh.

Slightly adapted from a recipe from