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Stroller Envy

Breakfast Stuffed Peppers

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers
  • 2 tablespoons water
  • 1 lb pork breakfast sausage
  • 8 eggs, beaten
  • 1 1/2 cups shredded cheddar, divided
  • 1/2 cup diced tomatoes, optional
  • Salt and pepper to taste
  • 2 green onions, sliced, optional

Method
 

  1. Preheat oven to 350°F.
  2. Cut 4 bell peppers in half lengthwise and remove seeds and membranes.
  3. Put pepper halves in a microwave-safe dish with 2 tablespoons water; cover and microwave 2 minutes to soften slightly.
  4. Cook 1 pound breakfast sausage in a large skillet over medium, crumbling, about 6-8 minutes until browned, cooked through, and at least 160°F.
  5. Drain excess fat, leaving about 1 tablespoon in the pan.
  6. Reduce heat to medium-low; add 8 beaten eggs directly to sausage.
  7. Scramble the eggs with the sausage until just cooked through but still slightly soft (they'll cook more in the oven).
  8. Off heat, stir in 1 cup shredded cheddar, ½ cup diced tomatoes (optional), salt, and pepper.
  9. Arrange pepper halves in a baking dish; fill with egg-sausage mixture.
  10. Top the eight halves with the remaining 1/2 cup cheddar.
  11. Bake 15-20 minutes until peppers are tender and filling reaches 165°F.
  12. Broil 2-3 minutes at end for extra golden cheese.
  13. Garnish with sliced green onions or fresh herbs before serving.

Notes

Equipment: 12-inch skillet, instant-read thermometer, 9x13-inch broiler-safe baking dish.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.