When you think of stuffed peppers, you’re likely thinking of the classic meat, rice and tomato sauce version. However, when I made this dish, I put my own little spin on it. So, without further ado, let me tell you how to make my delicious breakfast stuffed peppers!
Special Ingredients and Equipment Needed for Breakfast Stuffed Peppers
For this recipe, you likely have all of the things you’ll need, but here’s what kitchen supplies you’ll need before you get started:
- Dutch Oven or a large Soup Pot with a wide base
- 13×9 Casserole Dish
- Large Saute Pan or 12 inch Cast Iron Skillet
Aside from that, you’ll use basics that you’ll likely have in the kitchen anyhow, such as a sharp knife and spatula.
In terms of ingredients, everything needed should be able to be purchased from your nearest grocery store. There aren’t any specialized food items that will be unnecessarily hard to find.
Behind the Scenes Pictures
We start off by steaming the bell peps for a couple minutes so that they become tender crisp. This helps so that they’re less likely to char and burn during the bake time and also so that they aren’t still super raw when they finish baking. The filling in these breakfast stuffed peppers is comprised of sausage, onion, garlic, and potatoes o’brien with a ton of delicious seasonings. After everything has cooked and is mixed together, we scoop it into the peppers and crack an egg on top. Then, you’ll sprinkle some salt, pepper, and garlic powder on top and bake until the eggs reach your preferred doneness. So yummy!
Recipe for Breakfast Stuffed Peppers
Breakfast Stuffed Peppers
Equipment
- Dutch oven or large pot
- Large saute pan or deep skillet
- 13×9 casserole pan
Ingredients
- 3 cups water
- 6 bell peppers, stem and seeds/ ribs removed. (Leave the bottom of the bell pepper in tact)
- 1 tbsp olive oil
- 1 lb ground country sausage or breakfast sausage
- 1 cup onion, diced
- 5 cloves garlic, minced
- 5 cups frozen potatoes o'brien
- salt and pepper, to taste
- 1 tbsp Italian seasoning
- 1 tsp paprika
- 6 large eggs
- A pinch of garlic powder
Instructions
- Preheat the oven to 400°.
- In a large pot, add the water then the peppers with the bottoms submerged in the water. Bring to a boil over high heat, then cover and steam the peppers for 3 minutes. Set peppers aside in a 13×9 casserole dish.
- Meanwhile, in a large, deep sauté pan or a 12 inch cast iron skillet, heat oil over medium high heat. Once hot, brown sausage, breaking into small crumbles until fully cooked, about 5-7 minutes.
- Add onion and garlic, stirring well to mix them in with the sausage. Saute for 4-5 minutes.
- Add potatoes o'brien, salt, pepper, Italian seasoning, and paprika. Mix well and cook until heated through, stirring frequently for approximately 5-7 minutes.
- Transfer potato mixture into each pepper leaving about 1/2 inch of space at the top for the eggs. Crack an egg into the top of each pepper. Season each egg with salt, pepper, and garlic powder.
- Bake uncovered for 20-30 minutes or until the eggs reach your preferred level of doneness and the peppers are tender-crisp.
These stuffed peppers are quick, easy, and were devoured by all of us. They would go great with toast or an English muffin too. We loved that these peppers were fun way to add some color to our breakfast and change things up! We hope you enjoy them as much as we did.
If you liked this recipe and want to see more, feel free to check out my recipes page for more ideas or any of the recipes linked down below. You can also subscribe for new yummy recipes posted every Friday! Also, if you tried this recipe, let me know what you think or if you have any questions. Thanks everyone! Enjoy!
Caprese Chicken Stuffed Peppers
Breakfast Pizza with Bacon, Egg, and Cheese
Sausage Gravy and Biscuit Casserole
