Ingredients
Equipment
Method
- 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.
Notes
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.