Breakfast Sausage-Stuffed Peppers: A Keto Delight

Ingredients

Sausage Mixture:

1 pound breakfast sausage (bulk or roll)

1 tablespoon olive oil

1/2 medium onion, chopped

1 purple bell pepper, chopped

1 green bell pepper, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 egg, beaten

1/4 cup grated Parmesan cheese (optional)

Peppers:

Ingredients:

• 12 medium bell peppers, completely different colors
• 1 pound breakfast sausage
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup chopped fresh parsley
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Egg Wash:

– 1 massive egg

– 1 tablespoon water

– 1 tablespoon melted butter

– 1 teaspoon olive oil

Instructions

Prepare the Peppers:

Instructions

Prepare the Peppers:

– Preheat oven to four hundred levels F (200 levels C).

– Cut the tops off the bell peppers and take away the seeds and ribs.

– Place the bell peppers in a baking dish and bake for 15 minutes, or till tender.

• While the peppers are baking, put together the filling.
• In a large skillet, brown the sausage over medium heat.
• Add the onion and green pepper to the skillet and prepare dinner till softened.
• Add the cream cheese, salt, and pepper to the skillet and stir till combined.

Prepare the Sausage Mixture:

**Instructions**

**Prepare the Sausage Mixture:**

1. In a big skillet, brown the bottom breakfast sausage over medium warmth, breaking it up into small items as it cooks. Drain any extra grease.

2. Add the green bell pepper, diced yellow onion, and minced garlic to the skillet. Cook, stirring often, till the vegetables are softened, about 5 minutes.

3. Stir in the Italian seasoning, salt, and black pepper. Cook for an extra minute, till the spices are fragrant.

Stuff the Peppers:

Start by preheating your oven to 350 levels Fahrenheit (175 levels Celsius).

Rinse 4 bell peppers and minimize them in half lengthwise. Scoop out and discard the seeds and ribs. Chop half of the green bell pepper (about 2 cups) and put aside.

In a big bowl, combine 1 pound of breakfast sausage, the chopped green bell pepper, half cup chopped onion, 1/2 cup shredded cheddar cheese, and 1 egg. Season with 1 teaspoon of salt, half teaspoon of black pepper, and half of teaspoon of garlic powder. Mix well.

Stuff the pepper halves with the sausage combination. Place them in a greased 9×13-inch baking dish.

In a small bowl, whisk collectively 1 can (15 ounces) of tomato sauce, half of cup water, and 1/4 cup brown sugar. Pour the sauce over the stuffed peppers.

Bake for forty five minutes, or till the peppers are tender and the sauce is bubbly.

Serve instantly with additional shredded cheddar cheese, if desired.

Bake:

– Preheat oven to 400°F (200°C).

– Cut peppers in half lengthwise; take away seeds and ribs.

– In a big skillet, brown Sausage Recipe Pork over medium heat. Drain off extra grease.

– Stir in cream cheese, cheddar cheese, and seasonings. Remove from heat.

– Fill pepper halves with sausage combination.

– Place peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender and cheese is melted.

– Garnish with parsley or green onions, if desired.

Serving Suggestions

Breakfast:

Breakfast Sausage-Stuffed Peppers: A Keto Delight

Breakfast

These hearty peppers are filled with taste and perfect for a satisfying keto breakfast. Serve them as is or top them together with your favorite keto toppings, corresponding to:

• Sour cream
• Guacamole
• Shredded cheese
• Salsa
• Hot sauce

For a protein-packed start to your day, pair these peppers with a facet of eggs or bacon.

Lunch or Dinner:

Lunch or Dinner: Serve with your favourite sides, similar to mashed potatoes, roasted vegetables, or a simple salad.