Amazing Breakfast Stuffed Bell Peppers
Looking for a made from scratch breakfast that is satiating and delicious? Look no further than these amazing breakfast stuffed bell peppers! Fresh peppers are generously filled with a creamy mixture of eggs and sausage. They are rich, overflowing with flavor, and easy to make.
My love for stuffed bell peppers started when I was a child. My mom would make these delicious peppers that were stuffed with a mixture of beef, onions, crackers, and tomato sauce. The whole house would fill with a delightful aroma. It was one of my favorite things she would make.
Later I learned that there were many different ways to enjoy stuffed bell peppers. I have experimented with my own creations in the past, one being these delicious Taco Stuffed Bell Peppers. Think of them as tacos with a creamy twist, and a lower carbohydrate count.
Stuffed bell peppers are so versatile, healthy, and easy to make. I decided to try to come up with a breakfast option. Instead of grabbing a sourdough cinnamon roll, or another sugary breakfast, sometimes you need something that will stick with you and that is full of protein and fiber. That is why these amazing breakfast stuffed bell peppers are a fantastic choice.
Gather Your Ingredients
So what all do you need to make these amazing breakfast stuffed bell peppers? You will need the following:
Bell Peppers
I used orange peppers but you can use whatever color you prefer. Did you know that each color is just a different stage of the ripening process? The bell peppers start out being green and as they ripen, the change from yellow to orange and then to red. Red bell peppers tend to be slightly sweeter and the green. The orange and yellow are a nice in between option. If you are a fan of poblanos, you can also use those in place of the bell peppers. It will add a tiny bit of spice to your dish.
Cream Cheese
This is the ingredient that gives this breakfast treat its creamy texture. We use the full fat version but you can opt for a low fat cream cheese or Neufchatel cheese to reduce the fat content.
Sausage
Sausage is delicious and adds great protein to these peppers. You may use pork sausage, chicken, or turkey sausage, whichever you prefer.
Eggs
Eggs are abundant in our house again with our beautiful girls starting to lay again. I am always looking for ways to use some of them up! This is a great way to utilize them. On this particular day, I opted to use these gorgeous duck eggs my good friend Lauren lifted to me. This was my first time trying duck eggs and they were delicious! They are a little larger than chicken eggs and the yolks are HUGE! If you are using duck eggs, you can use one egg less due to their size.
Spices
In this recipe, I used turmeric, garlic powder, salt, and black pepper. Feel free to branch out and use different blends to customize your flavor profile! Fresh herbs would be a great option as well.
How to Make Amazing Breakfast Stuffed Bell Peppers
Prepare the Bell Peppers
First, you will need to wash and dry your bell peppers. Using a knife, slice in half from top to bottom. Remove the core and any remaining seeds. Turn over and make 2 slashes on the pepper for drainage. Sometimes as these peppers cook, additional grease and water can build up so by making slashes, it allows them to drain and not pool up in your peppers. Afterall, no one wants to eat a pool of grease…YUCK!
Brown the Sausage
Using a cast iron pan or skillet, crumble the sausage and cook until throughly done and is nicely browned. This will enhance the flavor and texture of the mixture.
Scramble the Eggs
Next, crack the eggs into a bowl and whisk well until airy. I add a touch of milk or cream to the eggs. This will help give them a fluffier texture. Pour egg mixture into a greased cast iron skillet or non stick pan. Using oil or a non stick pan is especially important to prevent the scrambled eggs from sticking to the pan. Cook over medium heat and frequently fold over until the eggs are cooked and are in “chunks”.
Combine the Ingredients
In a large bowl, combine cooked sausage, scrambled eggs, cream cheese,garlic powder, turmeric, salt, pepper, or any spices of your choice until the cream cheese in melted a creamy mixture is formed.
Stuff the Bell Peppers with the Breakfast Filling
Now, using a spoon, scoop the creamy breakfast mixture from the bowl and fill each pepper, making a “mound” over the top. For added flavor, top with cheeses such as pepper jack, cheddar, or parmesan.
Bake
Preheat your oven to 400 degrees. Line a baking sheet with foil or a silicone baking mat to prevent sticking. Place each pepper on the baking sheet and place in the oven. Bake for 25 minutes. Allow to cool for 5 minutes then serve.
How to Store
These peppers make great leftovers and reheat well in the microwave or toaster oven. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Looking for other delightful breakfast options? Try out these delicious recipes:
Make Your Own Yogurt In the Instant Pot
Made From Scratch Crunchy Granola
Easy Sourdough Waffles or Pancakes Recipe
High Protein, Low FODMAP Breakfast Bowl
Sourdough Buttermilk Biscuits with Creamy Turmeric Sausage Gravy
Amazing Breakfast Stuffed Bell Peppers
Equipment
- 1 Cast Iron Skillet or Non-stick Pan
- 1 Large Mixing Bowl
- 1 Baking Sheet
Ingredients
- 2 Bell Peppers
- 3-4 Eggs
- 1 lb Ground Sausage
- Salt To taste
- Pepper To taste
- Turmeric To taste
- Garlic Powder To taste
- 1 8 oz block Cream cheese or Neufachel cheese
Instructions
- First, you will need to wash and dry your bell peppers. Using a knife, slice in half from top to bottom. Remove the core and any remaining seeds. Turn over and make 2 slashes on the pepper for drainage. Sometimes as these peppers cook, additional grease and water can build up so by making slashes, it allows them to drain and not pool up in your peppers
- Using a cast iron pan or skillet, crumble the sausage and cook until throughly done and is nicely browned. This will enhance the flavor and texture of the mixture.
- Next, crack the eggs into a bowl and whisk well until airy. I add a touch of milk or cream to the eggs. This will help give them a fluffier texture. Pour egg mixture into a greased cast iron skillet or non stick pan. Using oil or a non stick pan is especially important to prevent the scrambled eggs from sticking to the pan. Cook over medium heat and frequently fold over until the eggs are cooked and are in "chunks".
- In a large bowl, combine cooked sausage, scrambled eggs, cream cheese,garlic powder, turmeric, salt, pepper, or any spices of your choice until the cream cheese in melted a creamy mixture is formed.
- Now, using a spoon, scoop the creamy breakfast mixture from the bowl and fill each pepper, making a "mound" over the top. For added flavor, top with cheeses such as pepper jack, cheddar, or parmesan.
- Preheat your oven to 400 degrees. Line a baking sheet with foil or a silicone baking mat to prevent sticking. Place each pepper on the baking sheet and place in the oven. Bake for 25 minutes. Allow to cool for 5 minutes then serve.
