BREAKFAST STUFFED BELL PEPPERS
For those who enjoy stuffed green peppers, this recipe provides a substantial breakfast adding potatoes, breakfast sausage, onion, eggs, and cheese. This is a hearty, well-balanced breakfast that can be made to eat right away, a day in advance, or can be frozen for a week.
Provided by DaveJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar and mozzarella cheeses in a bowl.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set sausage aside.
- While sausage is frying, bring a pot of water to a boil. Cut the tops off of the green peppers and trim the insides. Parboil the peppers in the pot, 4 to 5 minutes. Remove to cold water, dry, and lightly salt the insides.
- Heat oil in the same skillet over medium-high heat. Fry the potatoes and onion in the hot oil, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, 1/2 of the cheese blend, eggs, salt, and pepper. Turn off heat, mix gently but thoroughly, and let sit for 5 minutes. The eggs will not be fully cooked at this point, but will finish while baking.
- Give the potatoes, eggs, and sausage blend one final mix and then gently stuff into the green peppers about 90% full, leaving space for reserved cheese blend. Do not pack tightly. Place in a baking dish and cover.
- Bake in the preheated oven for 15 minutes. Uncover and continue to cook until eggs are set and peppers are tender, about 10 minutes. Top with reserved cheese blend and turn on the oven's broiler. Broil until cheese is browned, 4 to 5 minutes.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 38.2 g, Cholesterol 281.4 mg, Fat 49 g, Fiber 4.8 g, Protein 37.1 g, SaturatedFat 22.2 g, Sodium 1225.5 mg, Sugar 4.6 g
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Aliza chhetri
[email protected]These stuffed bell peppers are a great idea, but the recipe needs some work. The filling was too bland and the bell peppers were undercooked.
Pramila Pradhan
[email protected]I'm not sure what I did wrong, but my stuffed bell peppers turned out dry and bland. I'm going to try them again and see if I can get them right.
Amer Salag
[email protected]These stuffed bell peppers are delicious! I love the combination of flavors and textures. They're also really easy to make. I'll definitely be making these again.
Danielle Ross
[email protected]I've made these stuffed bell peppers several times now and they're always a hit. They're a great way to get my kids to eat their vegetables. I usually serve them with a side of fruit and yogurt.
Umar Sindhi
[email protected]These stuffed bell peppers are a little bit of work to make, but they're worth it! They're so delicious and filling. I love that I can make them ahead of time and reheat them for breakfast or lunch.
Pau Smith
[email protected]I'm not a big fan of bell peppers, but I loved these stuffed bell peppers! The filling is so flavorful and cheesy. I'll definitely be making these again.
Masoud Zahor
[email protected]These stuffed bell peppers are a great way to use up leftover rice and vegetables. I always have a few bell peppers in my fridge, so this is a quick and easy meal to throw together.
Md Onike Ahmed bappi_040
[email protected]I've been looking for a healthy and satisfying breakfast recipe and this is it! The stuffed bell peppers are packed with flavor and nutrients. I feel full and energized after eating them.
Mehezabin Anam
[email protected]I made these for my family last weekend and they were a hit! Everyone loved them, even my picky eaters. The flavors are so well-balanced and the bell peppers are cooked perfectly.
Mark Godwin
[email protected]These stuffed bell peppers are a delicious and easy breakfast option. I love that they can be made ahead of time and reheated in the morning. They're also a great way to get your kids to eat their vegetables.