Sausage and Egg Stuffed Peppers: A Wholesome Breakfast Delight
A colorful, protein-rich dish that elevates your morning routine with minimal fuss.
Bright, hearty, and bursting with flavor, sausage and egg stuffed peppers are the ultimate breakfast or brunch dish for any occasion. Combining savory breakfast sausage, seasonal vegetables, fluffy eggs, and a blanket of melting cheese all nestled in sweet bell peppers, this recipe transforms everyday ingredients into a colorful showstopper. Whether you’re hosting brunch, meal-prepping nutritious breakfasts, or just craving something satisfying, stuffed peppers are sure to please.
Why Stuffed Peppers Make the Perfect Breakfast
Baked stuffed peppers are a classic for a reason—they’re easy to personalize, equally nutritious, and visually appealing on any table. When filled with a combination of sausage, spinach, rice, and eggs, they become a full meal that’s both filling and balanced. Each pepper acts as an edible cup, holding all the ingredients together and infusing every bite with subtle sweetness. This version takes the concept to breakfast heights by adding an egg on top, resulting in a rich, runny yolk that unites all the flavors.
Ingredients for Sausage and Egg Stuffed Peppers
Gather these fundamental ingredients to create your own stuffed pepper heroes. Opt for fresh, high-quality produce and proteins to let each filling shine:
- 6 large bell peppers (any color—red, yellow, orange, or green for maximum vibrancy)
- 2 tablespoons olive oil
- 8 oz. bulk breakfast sausage (choose your preferred level of spice)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 plum tomatoes, diced
- 1 1/2 cups cooked white or brown rice
- 3 cups baby spinach, roughly chopped if leaves are large
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar-jack cheese
- 6 large eggs
- Hot sauce (optional, for serving)
Step-by-Step Directions
- Preheat the Oven:
Set your oven to 375°F (190°C) and let it fully preheat while you prepare the fillings and peppers. This ensures even cooking and helps the eggs set perfectly later on.
- Prepare the Bell Peppers:
- Trim the bottoms of each bell pepper (be careful not to puncture them) so they can stand upright without tipping.
- Cut off the tops of the peppers, remove and discard the stems, then finely chop the tops and set aside.
- Scoop out and discard the seeds and the membranes inside each pepper.
- Arrange the cleaned peppers in a microwave-safe bowl with 1/2 cup water, cover, and microwave for 7–12 minutes until they begin to soften.
- Uncover and let cool briefly, then stand the peppers upright in a baking dish just large enough to hold them snugly.
- Cook the Sausage:
Heat the olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spatula, and cook until browned and cooked through (about 4–5 minutes). Remove sausage to a plate and set aside.
- Sauté the Vegetables:
- In the same skillet, add the diced onion, minced garlic, and chopped pepper tops to the sausage drippings.
- Cook, stirring occasionally, until the vegetables start to brown, around 6–8 minutes.
- Add the diced tomatoes and cook, stirring, for about 2 minutes more until the tomatoes start to break down.
- Combine the Filling:
- Return cooked sausage to the skillet.
- Add the cooked rice, chopped spinach, salt, and pepper. Stir until the spinach just wilts.
- Remove the skillet from heat and gently fold in the shredded cheese.
- Stuff and Bake the Peppers:
- Fill each softened bell pepper almost to the top with the sausage-rice mixture, leaving a 1/2-inch gap from the rim.
- Pour 1/2 cup water into the base of the baking dish to keep the peppers moist as they bake.
- Bake the stuffed peppers in the preheated oven, uncovered, for 15 minutes to heat the filling thoroughly.
- Add the Eggs and Finish Cooking:
- Remove the dish from the oven and gently crack one egg into the opening of each stuffed pepper.
- Return the baking dish to the oven and cook, uncovered, for 15–20 more minutes, until the egg whites are set but yolks remain slightly runny (or to your preferred doneness).
- Serve:
Let the peppers cool slightly before serving. Pass the hot sauce at the table for an added kick!
Tips and Tricks for Perfect Stuffed Peppers
- Choose bell peppers that are uniform in size so they cook evenly and fit together snugly in your baking dish.
- Microwaving peppers before baking helps soften their texture and ensures they’re tender when served.
- Make it your own: Substitute turkey sausage, omit the rice for a low-carb version, or add your favorite herbs for a fresh twist.
- Cooked rice options: Use brown, white, or even leftover quinoa or cauliflower rice for added nutrition or to suit special diets.
What to Serve with Sausage and Egg Stuffed Peppers
While these peppers are hearty enough to stand alone, you can pair them with simple sides for a complete meal:
- Fresh fruit salad for a light, refreshing contrast
- Toasted sourdough or cornbread to mop up runny yolks
- Crisp green salad tossed with a zesty vinaigrette
- Hashbrowns or skillet potatoes for classic breakfast flair
Spice It Up: Variations and Add-Ons
- Add diced jalapeños or red pepper flakes to the filling for extra heat.
- Try smoked gouda, mozzarella, or feta cheese in place of cheddar-jack for a flavor twist.
- Sprinkle chopped fresh herbs such as parsley, chives, or cilantro just before serving.
- Swap spinach for kale or arugula for different greens and textures.
Nutrition Profile
| Nutrient | Per Pepper (approximate) |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Fat | 20g |
| Carbohydrates | 17g |
| Fiber | 4g |
| Sodium | 550mg |
*Values vary based on sausage, cheese, and rice type used.
Storage and Make-Ahead Tips
- Prep ahead: Prepare the peppers and sausage-rice mixture the day before. Stuff the peppers and store in the fridge, covered, up to 24 hours in advance (do not add the eggs yet).
- Eggs on demand: Crack eggs on top just before baking to avoid overcooking or runny yolks turning firm.
- Reheat leftovers: Store cooked stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.
- Freezing: Freeze stuffed peppers (without eggs) for up to 2 months. Thaw overnight in the fridge, add eggs, and bake as directed.
What others are reading
More Stuffed Pepper Inspiration
If you love this breakfast twist, consider these other stuffed pepper variations for lunch, dinner, or as versatile meal-prep solutions:
- Sausage and Rice Stuffed Peppers: Classic and comforting—swap eggs for extra cheese for a dinner-friendly version.
- Italian-Inspired: Use hot Italian sausage, mozzarella, and basil for Mediterranean flair.
- Vegetarian Option: Substitute sausage with cooked lentils or beans and bump up the veggies for a fiber-rich, meat-free meal.
Frequently Asked Questions (FAQs)
Q: Can I prepare these peppers in advance?
A: Yes, you can assemble the peppers with the rice and sausage filling up to a day ahead. Store covered in the refrigerator and add the eggs just before baking to preserve the perfect egg texture.
Q: Are there any good substitutions for breakfast sausage?
A: Ground turkey, chicken sausage, spicy Italian sausage, or even chopped mushrooms (for a vegetarian version) work beautifully in the filling.
Q: Can I skip the rice for a low-carb option?
A: Yes, omit the rice and add extra spinach or try cauliflower rice for a low-carb, grain-free version that still holds together well.
Q: What if I want the eggs fully cooked?
A: Bake the peppers a few minutes longer after cracking in the eggs until the yolks are completely set. The timing may vary based on oven specifics.
Q: How do I make these dairy-free?
A: Omit cheese or use your favorite plant-based cheese alternative in the filling—the peppers remain delicious and satisfying.
Final Thoughts: Celebrate Breakfast with Every Bite
Satisfying, protein-rich, and packed with vegetables, sausage and egg stuffed peppers are as practical as they are festive. Crowd-friendly and endlessly customizable, they deliver big flavors in an easy-to-serve package. Whether you’re cooking for family, brunch guests, or just meal-prepping for your week, this recipe is a proven crowd-pleaser that elevates breakfast to a new level. Serve hot, with a dash of hot sauce and a smile, and watch these peppers become a regular in your kitchen rotation.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a46674898/sausage-and-egg-stuffed-peppers-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32493093/sausage-and-rice-stuffed-peppers-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43942230/bell-pepper-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a88385/video-stuffed-bell-peppers/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39095033/egg-recipes/
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