Breakfast Stuffed Bell Peppers

Ingredients

• shredded Cheddar cheese (1 cup)
• shredded mozzarella cheese (1 cup)
• bulk breakfast sausage (0.67 pound)
• green bell peppers (4 medium)
• olive oil (1 teaspoon)
• frozen shredded potatoes (4 cups)
• onion (1 medium)
• eggs (4 large)
• salt (0 )
• ground black pepper (0 )

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar and mozzarella cheeses in a bowl.
2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until brown and crumbly, 5 to 7 minutes. Remove sausage to a bowl and set aside.
3. Meanwhile, bring a large pot of water to a boil. Cut tops off peppers. Remove and discard seeds and veins from inside. Parboil peppers for 4 to 5 minutes. Drain and rinse with cold water. Dry and lightly salt and pepper insides.
4. Heat oil in the same skillet over medium-high heat. Add potatoes and onion, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, half 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 but will finish while baking in the oven.
5. Give mixture a final stir. Gently stuff peppers about 90% full, leaving space for reserved cheese blend. Do not pack tightly. Place in a baking dish and cover.
6. 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. Broil until cheese is browned, 4 to 5 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 658
• fat: 49 g
• sats: 22 g
• carbs: 38 g
• fibre: 5 g
• protein: 37 g
• salt: 1.226 g