Best 4 Brunch Stuffed Peppers Recipes
Brunch stuffed peppers are a delightful and versatile dish that can be tailored to your personal preferences and dietary restrictions. Whether you're a meat-lover, vegetarian, or vegan, there's a stuffed pepper recipe out there for you. This article will guide you through the process of creating the perfect brunch stuffed peppers, from selecting the right peppers to choosing the most flavorful fillings. We'll also provide tips for cooking the peppers to perfection, so you can enjoy a delicious and satisfying brunch that will impress your friends and family.
Here are our top 4 tried and tested recipes!
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
BRUNCH STUFFED PEPPERS
Stuffed peppers get the brunch treatment in this easy, cheesy recipe.
Provided by Megan DeKok
Categories Brunch
Time 1h10m
Yield 4
Number Of Ingredients 24
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!
Nutrition Facts : ServingSize 1 Serving
BREAKFAST STUFFED POBLANO PEPPERS
This is a healthy and tasty way to liven up your morning scrambled eggs. The measurements and ingredients can be altered to fit your own tastes. I always just use what I have on hand. Serve with your favorite salsa!
Provided by dooolay7
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 1
Number Of Ingredients 11
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.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 9.5 g, Cholesterol 407.8 mg, Fat 27.2 g, Fiber 3.3 g, Protein 21 g, SaturatedFat 12.4 g, Sodium 353.4 mg, Sugar 4.7 g
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
Tips:
- Choose the right peppers: Look for bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers that are bruised or have blemishes.
- Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Rinse the peppers well and pat them dry.
- Cook the filling thoroughly: Make sure the meat and/or vegetables are cooked through before stuffing the peppers. This will help prevent foodborne illness.
- Stuff the peppers loosely: Don't overstuff the peppers, or they will burst while cooking. Leave a little room for the filling to expand.
- Bake the peppers at a high temperature: This will help to brown the peppers and give them a crispy texture.
- Serve the peppers immediately: Stuffed peppers are best served hot out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Stuffed peppers are a versatile dish that can be made with a variety of fillings and toppings. They are a great option for a quick and easy weeknight meal or for a special occasion. With a little planning and preparation, you can create a delicious and satisfying meal that everyone will enjoy.
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