Breakfast Stuffed Bell Peppers

Prep Time:
20 mins

Cook Time:
45 mins

Additional Time:
5 mins

Total Time:
1 hr 10 mins

Servings:
4

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Add sausage; cook and stir until brown and crumbly, 5 to 7 minutes. Transfer sausage to a bowl; set aside. Combine Cheddar and mozzarella cheeses in a separate bowl; set aside.

Meanwhile, bring a large pot of water to a boil. Cut tops off bell peppers; remove and discard seeds and veins. Parboil bell peppers in the boiling water, 4 to 5 minutes. Drain; rinse with cold water. Dry; lightly season inside bell peppers with salt and black pepper.

Heat oil in the same skillet over medium-high heat. Add potatoes and onion; cook and stir, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, 1/2 cheese blend, eggs, salt, and black pepper. Off heat, mix gently but thoroughly; set aside for 5 minutes. The eggs will not be fully cooked but will finish cooking in the oven.

Stir mixture; gently stuff into bell peppers about 90-percent full, leaving space for reserved cheese blend. Do not pack tightly. Place in a broiler-safe baking dish; cover.

Bake in the preheated oven for 15 minutes. Uncover; continue baking until eggs are set and bell peppers are tender, about 10 minutes more. Top with reserved cheese blend. Turn on the broiler and broil until cheese is browned, 4 to 5 minutes.

Cook's Notes:

You can use 2 medium potatoes, shredded or diced, instead of 4 cups shredded frozen potatoes.

Be sure to use a broiler-safe baking dish.

If making ahead: Cover and bake in a preheated oven for 45 minutes; uncover and bake 10 minutes more, then top with reserved cheese blend and broil for 4 to 5 minutes.

If frozen: Transfer from the freezer to the refrigerator the day before. Cover and bake in a preheated oven for 45 minutes; uncover and bake 10 minutes more, then top with reserved cheese blend and broil for 4 to 5 minutes.

Nutrition Facts (per serving)