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 red 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, totally different colors
• 1 pound breakfast sausage
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 cup chopped contemporary 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 large 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 degrees 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 until tender.

• While the peppers are baking, prepare the filling.
• In a large skillet, brown the sausage over medium warmth.
• 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 until combined.

Prepare the Sausage Mixture:

**Instructions**

**Prepare the Sausage Mixture:**

1. In a large skillet, brown the ground breakfast sausage over medium heat, breaking it up into small items as it cooks. Drain any excess grease.

2. Add the green bell pepper, diced yellow onion, and minced garlic to the skillet. Cook, stirring sometimes, until the greens 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 How To Make Breakfast Sausage 350 degrees Fahrenheit (175 degrees Celsius).

Rinse four bell peppers and cut 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 large bowl, combine 1 pound of breakfast sausage, the chopped green bell pepper, half cup chopped onion, half of cup shredded cheddar cheese, and 1 egg. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 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 together 1 can (15 ounces) of tomato sauce, half cup water, and 1/4 cup brown sugar. Pour the sauce over the stuffed peppers.

Bake for 45 minutes, or until the peppers are tender and the sauce is bubbly.

Serve immediately with extra 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 over medium heat. Drain off extra grease.

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

– Fill pepper halves with sausage mixture.

– Place peppers in a baking dish and bake for 20-25 minutes, or till 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 along with your favourite keto toppings, similar to:

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

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

Lunch or Dinner:

Lunch or Dinner: Serve together with your favorite sides, corresponding to mashed potatoes, roasted greens, or a simple salad.