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Breakfast Stuffed Peppers

Prep Time5 mins
Cook Time1 hr
Servings: 6 peppers

Equipment

  • Dutch oven or large pot
  • Large saute pan or deep skillet
  • 13x9 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 13x9 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.