BREAKFAST STUFFED BELL PEPPERS
For those who enjoy stuffed green peppers, this recipe provides a substantial breakfast adding potatoes, breakfast sausage, onion, eggs, and cheese. This is a hearty, well-balanced breakfast that can be made to eat right away, a day in advance, or can be frozen for a week.
Provided by DaveJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar and mozzarella cheeses in a bowl.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set sausage aside.
- While sausage is frying, bring a pot of water to a boil. Cut the tops off of the green peppers and trim the insides. Parboil the peppers in the pot, 4 to 5 minutes. Remove to cold water, dry, and lightly salt the insides.
- Heat oil in the same skillet over medium-high heat. Fry the potatoes and onion in the hot oil, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, 1/2 of the cheese blend, eggs, salt, and pepper. Turn off heat, mix gently but thoroughly, and let sit for 5 minutes. The eggs will not be fully cooked at this point, but will finish while baking.
- Give the potatoes, eggs, and sausage blend one final mix and then gently stuff into the green peppers about 90% full, leaving space for reserved cheese blend. Do not pack tightly. Place in a baking dish and cover.
- Bake in the preheated oven for 15 minutes. Uncover and continue to cook until eggs are set and peppers are tender, about 10 minutes. Top with reserved cheese blend and turn on the oven's broiler. Broil until cheese is browned, 4 to 5 minutes.
Nutrition Facts : Calories 658.4 calories, Carbohydrate 38.2 g, Cholesterol 281.4 mg, Fat 49 g, Fiber 4.8 g, Protein 37.1 g, SaturatedFat 22.2 g, Sodium 1225.5 mg, Sugar 4.6 g
BELL PEPPER EGG BOATS RECIPE BY TASTY
Here's what you need: bell peppers, eggs, salt, pepper, fresh spinach, baby bella mushrooms, parmesan cheese, diced tomato, fresh basil, salsa, cheddar cheese
Provided by Melissa Boyajian
Categories Breakfast
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
- Bake for 20 minutes.
- Crack a whole egg into each pepper half. Season with salt and pepper.
- Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
- Add salsa and cheddar to 2 of the pepper halves.
- Add tomato, and basil to the 2 remaining pepper halves.
- Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, Sugar 4 grams
BREAKFAST BELL PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, kosher salt, freshly ground black pepper, shredded mozzarella cheese, fresh chives, large eggs, cooked bacon, shredded cheddar cheese
Provided by Tasty
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180°C).
- On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds.
- Transfer halved peppers to a baking tray, cavity side up. Sprinkle each half with salt and pepper.
- Bake for 15-20 minutes, until peppers are slightly soft.
- Sprinkle the mozzarella and half of the chives evenly among the four pepper halves. Then crack eggs into the center of each pepper.
- Sprinkle the salt, pepper, bacon, cheddar, and remaining chives on top of the eggs.
- Bake for 15-20 minutes, until egg whites are set. Serve!
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 11 grams, Fat 32 grams, Fiber 1 gram, Protein 34 grams, Sugar 5 grams
JALAPEñO POPPERS RECIPE BY TASTY
Here's what you need: jalapeñoes, bacon, cream cheese
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 8 poppers
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F (200˚C).
- Slice the jalapeños in half, then remove the seeds by scraping out the insides.
- Spread the cream cheese evenly among the jalapeño shells.
- Wrap each jalapeño in bacon.
- Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender.
- Enjoy!
Nutrition Facts : Calories 106 calories, Carbohydrate 1 gram, Fat 10 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
TURKEY TACO STUFFED BELL PEPPERS RECIPE BY TASTY
Here's what you need: ground turkey, onion, garlic, black beans, yellow corn, salsa, ground cumin, dried oregano, paprika, salt, black pepper, guacamole
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C).
- Using a sharp knife, cut off the tops of each bell pepper. Use the knife to help cut out and remove the seeds and ribs from inside the peppers.
- Place the peppers in a lightly greased roasting pan and set aside.
- Heat the oil in a large skillet over medium-high heat. Toss in the onion, cumin, oregano, paprika, salt, and black pepper, and sauté until the onions have softened, about 2-3 minutes.
- Toss in the garlic and sauté until fragrant, about 30 seconds.
- Move the onions away from the center of the pan to create an open surface in the skillet. Place the ground turkey in the center of the pan and break up the meat.
- Move the meat and onions to the sides of the pan to create an open surface again. Pour in the black beans, corn, and salsa and stir the mixture until evenly combined.
- Spoon the mixture evenly into the hallowed bell peppers and replace the bell pepper tops.
- Bake for 30-35 minutes, until the bell peppers have softened and wilted slightly.
- Remove the tops of the bell peppers, spoon on a large dollop of guacamole, and replace the tops.
- Enjoy!
Nutrition Facts : Calories 168 calories, Carbohydrate 17 grams, Fat 4 grams, Fiber 5 grams, Protein 14 grams, Sugar 3 grams
STUFFED BELL PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, mixed herbs, salt, black pepper, flour, butter, onion, zucchini, broccoli floret, corn kernel, pizza cheese, milk, mixed green lettuce, lemon, olive oil, garlic
Provided by Jasirah Daivi
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- In a nonstick pan, melt 1 tbsp butter and add refined flour. Cook on low heat until golden brown. Then, add milk and cook until flour is cooked. Add salt and pepper and cook until mixture reaches the consistency of a thick sauce. Remove from heat.
- In a second saucepan, heat water and blanch all vegetables except onions. Once blanched, transfer to an ice bath.
- Heat butter in a pan and brown. To this, add chopped garlic and onion and cook until translucent. Then, add blanched vegetables, toss well, and add salt, pepper, and herbs.
- Add the white sauce and cook well. Then, add half of your allotted cheese.
- Cut open the caps of the bell peppers and de-seed. Coat with a little butter mixed with seasonings.
- Preheat oven to 350°F.
- Stuff the peppers and top with remaining cheese. Bake for 15 minutes or until peppers are cooked through but not mushy.
- In a bowl on the side, mix together lemon juice, olive oil, salt and pepper to make a dressing and dress the greens with it.
- Serve the roasted peppers directly out of the oven with greens on-side.
Nutrition Facts : Calories 430 calories, Carbohydrate 41 grams, Fat 26 grams, Fiber 7 grams, Protein 13 grams, Sugar 19 grams
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