Breakfast Stuffed Bell Peppers
Course: StuffedCuisine: EuropeanPrep Time
20 mins
Cook Time
45
minutesAdditional Time
5
minutesTotal Time
1 hr 10 mins
Servings
4
Ingredients
1 cup — shredded Cheddar cheese
1 cup — shredded mozzarella cheese
⅔ pound — bulk breakfast sausage
4 medium — green bell peppers
undefined — 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
Directions
- 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 brown and crumbly, 5 to 7 minutes. Remove sausage to a bowl and set aside.
- Meanwhile, bring a large pot of water to a boil. Cut tops off peppers. Remove and discard seeds and veins from inside. Parboil peppers, 4 to 5 minutes. Drain and rinse with cold water. Dry and lightly salt and pepper insides.
- Heat oil in the same skillet over medium-high heat. Add potatoes and onion, 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 but will finish while baking in the oven.
- Give mixture a final stir. Gently stuff 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. Broil until cheese is browned, 4 to 5 minutes.
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