Breakfast Stuffed Bell Peppers Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
492 kcal
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Course
Breakfast
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Cuisine
North American
Breakfast Stuffed Bell Peppers Recipe
Description
This recipe fills halved bell peppers with a mixture of cooked breakfast sausage, diced onion, minced garlic, and small potato cubes simmered until tender. The sausage and onions cook until browned and flavorful, then the potatoes join to soften further. The seasoned hash is pressed firmly into the pepper halves set in a casserole dish. Each filled pepper is topped carefully with a cracked egg and baked at 350°F until the egg whites are set but the yolks remain softly cooked, approximately 18-20 minutes.
The gentle baking steams the peppers, softening them without losing their shape, while the eggs provide a creamy texture contrasting the well-seasoned hash. Adding water to the casserole dish and covering with foil aids even cooking, preventing drying out.
These stuffed peppers offer a composed single-serving breakfast that balances protein, vegetables, and starch. They can be served immediately for a wholesome start or assembled ahead by preparing and packing the hash into peppers, adding eggs only before baking to maintain egg freshness.
Ingredients
- 10 ounce breakfast sausages
- 1 medium onion diced
- 3 cloves garlic minced
- 2 potato diced small
- salt to taste, sea salt
- black pepper to taste, sea salt
- 4 bell pepper cut in half lengthwise (see photos
- 8 large egg
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Remove the sausage from the package and chop it into small pieces. (Note: you may peel off the casing, if you'd like.) Add the sausage and onion to a large skillet over medium-high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt and pepper.
- Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil.
- Bake in the oven for 18-20 minutes, or until the eggs are soft set. Serve right away.
Notes
- Prepare the sausage hash ahead of time for faster assembly in the morning.
- Add eggs to peppers just before baking to keep them fresh if making ahead.
- Adjust seasoning to taste using sea salt and black pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 2 stuffed pepper halves | |
| Calories | 492kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 423mg | 141% |
| Sodium | 615mg | 26% |
| Potassium | 1062mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4322IU | 86% |
| Vitamin C | 176mg | 196% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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