Brunch Stuffed Peppers Recipes

BRUNCH STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Trim bottom of each pepper if they aren't standing up on their own. Cut tops off, and remove seeds inside. Heat large pot of water to boiling. Partially boil peppers by popping them in boiling water 2 minutes. Transfer to ungreased 8-inch square baking dish.
• Fill each with hash browns, bacon and sausage. In bowl, beat eggs, cheeses, Greek yogurt, green onions, Bisquick mix, salt, pepper and red pepper flakes with whisk. Spoon mixture into peppers. Sprinkle with additional cheese and green onion. Bake 45 to 60 minutes or until set.
• Serve immediately!

BREAKFAST BELL PEPPERS RECIPE BY TASTY

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!

BREAKFAST STUFFED BELL PEPPERS

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.

BREAKFAST STUFFED POBLANO PEPPERS

Steps:

• Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.
• Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
• Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
• Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
• Bake in the oven until cheese is melted, 3 to 5 minutes.

BRUNCH STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cut 1/2" off the top of each pepper. Clean out ribs and seeds and discard with pepper tops. Place the peppers, cut side up, in an 8x8" glass baking dish. Spoon hash browns into bottom of each pepper, top with bacon.
• Combine eggs, cheese, milk, Bisquick, sour cream, green onion, salt and pepper in a large bowl. Spoon egg mixture evenly into each pepper. Bake for 45 minutes, or until a wooden toothpick inserted in center of pepper comes out clean. Top with additional shredded cheese and serve immediately.