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Sausage Stuffed Breakfast Peppers

I hope you enjoy these Sausage Stuffed Breakfast Peppers as much as I do.  They're gluten-free, dairy free, primal and paleo friendly.  And, marvelous.  Simply, marvelous.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 316kcal
Author April Woods

Ingredients

  • 8 large bell peppers any color is fine, my market had a sale on the colorful stuff so I went with it!
  • 2 sweet yellow onions chopped
  • 2 pounds mild pork sausage ground
  • 1 tablespoon minced garlic I used jarred
  • 8 eggs
  • salt and pepper to taste

Instructions

  • Cut off the tops of the peppers, cut away extra from around the stem.  Chop and add to your chopped onion. Clean inside the bottom part of the peppers.
  • Brown sausage, drain.  Put back on stovetop and add onion, chopped pepper bits, and garlic.
  • Saute until onion is translucent (but not mushy).
  • Place peppers upright in an oven safe dish.  Stuff *almost* to the top with sausage mixture.
  • Cover with foil and bake at 350 degrees for 30 minutes.
  • Remove foil and use a spoon to depress the stuffing and make a small well in the middle of each pepper.
  • Crack an egg on top, then return to middle rack of oven.  Broil for 5-10 minutes (watch closely!) until eggs are done to your liking.
  • Salt and pepper to taste and ENJOY!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.
If you'd like to freeze these, set them upright on a cookie sheet and let them freeze through.  Then toss in a large freezer bag.  Grab out as many or few as you want when you're ready to eat!

Nutrition

Calories: 316kcal