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Breakfast Stuffed Bell Peppers
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Freezer-friendly stuffed bell peppers, ideal for a satisfying breakfast - make ahead or bake right away!
Ingredients:
  • 1 medium onion, diced
  • 4 large eggs, beaten
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.66666668653488 pound bulk breakfast sausage
  • 4 medium green bell peppers
  • 1 teaspoon olive oil, or as needed
  • 4 cups frozen shredded potatoes
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then mix together Cheddar and mozzarella cheeses in a bowl.
  • In a large skillet over medium-high heat, brown and crumble the sausage until cooked through, about 5 to 7 minutes. Remove and set aside.
  • As the sausage sizzles, boil water in a pot. Slice off the tops of the green peppers and remove the seeds. Quickly blanch the peppers in the boiling water for 4 to 5 minutes. Transfer to cold water, pat dry, and lightly season the insides with salt.
  • In the skillet, heat oil over medium-high heat. Fry potatoes and onion until golden brown and crispy, about 5 to 7 minutes, breaking them up and turning occasionally. Add sausage, half of the cheese blend, eggs, salt, and pepper. Turn off the heat, gently mix everything well, and allow it to rest for 5 minutes. The eggs will continue to cook in the oven.
  • Combine the potatoes, eggs, and sausage mixture thoroughly, then delicately fill the green peppers until they are 90% full, allowing room for the reserved cheese mixture. Avoid over-packing. Transfer the stuffed peppers to a baking dish and cover.
  • Bake in the preheated oven for 15 minutes. Remove cover and cook until eggs are set and peppers are tender, about 10 minutes. Sprinkle with reserved cheese blend and broil until cheese is browned, 4 to 5 minutes.

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