Get your meal prep on with these delicious breakfast stuffed peppers! They’re made with a breakfast sausage/sweet potato hash mixture on the bottom and a baked egg on top.
Sometimes we make things at Fit Foodie HQ that are almost too beautiful to eat. THESE PEPPERS, though. So good and so beautiful! They’re even little brother approved.
Honestly I can’t even remember how we got the inspiration for this recipe and Linley isn’t in the country to ask 😛 I’ve got 2 more full days without her and then we are REUNITED! It’s crazy how reliant we are on each other to GSD. I almost feel paralyzed when she is gone because I don’t know how to do things on my own anymore. Teamwork makes the dream work. Frealz, it’s so much more fun to have someone to work with during the day. I think that was one of the biggest struggles of growing my business – – being so alone for the first 4 years was tough! Then, Linley joined the team and I felt such relief that I wasn’t alone and trying to plow through 100 hours of work each week by myself.
So I got a really funny comment the other day…
“I don’t eat cheese.”
Errrrrrr…sorry?
I bring this up because a lot of FFF recipes are extremely customizable. For example this recipe has cheese sprinkled on top, but you could always skip that if that’s not your jam. There’s also meat under the baked eggs which could be taken out as well. My question to you guys is- do you want me to start adding “optional steps” into the recipes. Ie: for a meat-free recipe, don’t use the meat. Or for a dairy-free recipe, don’t use the cheese. OR- are you good to make that call yourself? I always assumed you were good to make that call, but I thought I would ask!
Ingredients
- 3 large red peppers or any color!
- 1/2 lb. ground pork
- 3 tablespoons olive oil
- 1/2 cup shallot finely minced
- 1 cup red potatoes finely diced
- 1 cup sweet potato finely diced
- salt and pepper to taste
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh thyme
- 1 tablespoon maple syrup
- 6 eggs large
- 1/2 cup white cheddar cheese
Instructions
- First, preheat oven to 375ºF and spray a casserole dish or cake pan with nonstick cooking spray.
- Prep peppers by slicing in half (hot dog way) and removing the seeds and innards. Rinse, dry, and set inside casserole dish.
- Saute ground pork on medium/high heat for a few minutes, just to cook it about half way. Remove and place in large bowl.
- Wipe grease from pan and then heat about 3 tablespoons of olive oil to medium/high heat. Add in 1/2 cup shallot, red potato, and sweet potato. Season with minced garlic, Italian seasoning, fresh thyme, salt and pepper. Saute for about 5 minutes minutes only to partially cook the potatoes. They will continue to cook in the oven! Remove and add into the same bowl as the ground pork.
- Mix together potato mixture with the ground meat. Then, add in about a tablespoon of maple syrup.
- Use a spoon to transfer mixture into peppers, filling them about 3/4 of the way. You may have a little left over depending on how big your peppers are! Crack a large egg on top of each pepper, being very careful not to puncture the yolk!
- Place in oven at 375ªF for around 35 minutes (depending on how running you like your yolk.
- Season with salt and pepper and sprinkle on some white cheddar cheese.
Nutrition facts
Similar recipes:
Storage
In the refrigerator: Let cool completely and then transfer into a glass pyrex
. Cover and store in the refrigerator for up to 4 days.
In the freezer: Let cool completely and then wrap with plastic wrap, making sure you get as much air out as possible. Then, wrap with tin foil and place in the freezer for up to 3 months.
For more meal prep breakfast ideas…CLICK HERE.
Do I add the egg and then refrigerate it for the next day or would the egg get too cooked so I should add it the next day? Looks good but thinking I should do only part the day before.
Cook as directed and then refrigerate!
Is one serving size a whole pepper, or one half of a pepper? Thanks! Can’t wait to try it!
Half a pepper!
I just made Stuffed Peppers today in the slow cooker. I use mushroom in place of rice and do a Mexican type version as I do spice them up a bit and when done melt a little cheese on them, but you don’t have enough to.
We don’t care for our peppers to be crunchy so I will Blanche or microwave them first to soften. It shouldn’t affect the baking time should it? Thanks
I’m making these, but scrambling the eggs as I’m not a huge fan of yoke. These are going to be great for a grab and go breakfast, especially for my husband. Great idea!!!
If you freeze them, how do you heat them up when you’re ready to eat them?
I would let them thaw and then pop them in the microwave. Or you could reheat them in the oven!
THESE LOOK AMAZING!!!!! Everything about these I am totally digging and you used some of my fave foods…red peppers, sweet potatoes, sausage, cheese!!!
And, for the record, if there are things I don’t eat/like, I am good at taking it out myself 🙂 I think do what YOU want to do as the many of us who love you, will just continue that way!
You never really know! Some people just need to be told explicitly 😛
I usually just swap out things that I know would work fine as substitutes ☺️. And that is so cool that you have Linley with you! One of my future biz goals: to employ someone ??
As a vegetarian, I still make lots of your recipes and just substitute beans or something for the meat…I don’t think you need to specifically tell people to do that! I will say though, I love when a blogger suggests a certain type of bean or other protein that they think would work well with the flavor profile of the dish. These peppers look amazing and will definitely be on my menu soon!
<3 That is good to know! You could do lentils instead of the meat :P
I think it seems pretty common sense, (I.e.: leave the cheese off or find a different t recipe) although it seems common sense isn’t all that common. ?
In the end, it is up to you.
This looks good.
Thanks Courtney!
These look so good! I never would have thought to make a breakfast version of stuffed peppers.
LOVE stuffed peppers!! And I love that your recipes are always so customizable, like you said. Happy Monday Lee! <3
This looks amazing!!
I don’t eat cheese either 😉 lol
For the past year due to health reason I had to give up any dairy, and cheese and yoghurt is what I miss most. BUT with such recipes (since I’m also a vegetarian) I would just customise it and leave out the meat and use vegan cheese or vegan parmesan on top. I don’t require you to state the optional steps, but if you had some vegetarian/vegan options/suggestions (e.g. like “vegetarians could put chickpeas or cooked lentils or roasted tofu cubes in the peppers”) I’d love that because I’m sure you could suggest some ideas I wouldn’t have thought of. But it would be just an added bonus, not required 😉
You are so fortunate to have Linley and such a great team. I’m quite envious seeing how much fun you always have 😉