This recipe offers a filling breakfast by including potatoes, breakfast sausage, onion, eggs, and cheese for individuals who prefer stuffing green peppers. This is a filling, healthy breakfast that can be prepared for immediate consumption, a day in ahead, or frozen for a week.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
Ingredients
- 1 cup shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- ⅔ pound bulk breakfast sausage
- 4 medium green bell peppers
- salt and ground black pepper to taste
- 1 teaspoon olive oil, or as needed
- 4 cups frozen shredded potatoes
- 1 medium onion, diced
- 4 large eggs, beaten
Instructions
- 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.
- You can use 2 medium potatoes, shredded or diced, instead of 4 cups frozen.
- If making ahead: Cover and bake in preheated oven for 45 minutes. Remove cover and bake for 10 minutes, then top with reserved cheese blend and broil for 4 to 5 minutes.
- If frozen: Remove from freezer the day before, cover, and bake in preheated oven for 45 minutes. Remove cover and bake for 10 minutes, then top with reserved cheese blend and broil for 4 to 5 minutes.
Nutrition Facts
| Calories | 658 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 281 mg |
| Dietary Fiber | 5 g |
| Protein | 37 g |
| Saturated Fat | 22 g |
| Sodium | 1226 mg |
| Sugars | 5 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t parboil the peppers. We like them crunchier.
Ok
I added mushrooms instead of onions (not an onion fan at all), but this recipe was absolutely delicious.
Haven’t tried it, but looks great! I’m going to add black beans and I might skip beating the eggs. Just break it on top. Maybe halve the peppers and fill them on their sides. Can’t wait!