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 massive egg
– 1 tablespoon water
– 1 tablespoon melted butter
– 1 teaspoon olive oil
Instructions
Prepare the Peppers:
Instructions
Prepare the Peppers:
– Preheat oven to 400 levels F (200 levels C).
– Cut the tops off the bell peppers and remove the seeds and ribs.
– Place the bell peppers in a baking dish and bake for quarter-hour, or until tender.
- While the peppers are baking, put together the filling.
- In a big skillet, brown the sausage over medium heat.
- Add the onion and green pepper to the skillet and cook until 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 big skillet, brown the ground breakfast sausage over medium warmth, breaking it up into small pieces because it cooks. Drain any excess grease.
2. Add the green bell pepper, diced yellow onion, and minced garlic to the skillet. Cook, stirring often, till the greens are softened, about 5 minutes.
3. Stir in the Italian seasoning, salt, and black pepper. Cook for an additional minute, until the spices are aromatic.
Stuff the Peppers:
Start by preheating your oven to 350 levels Fahrenheit (175 levels Celsius).
Rinse 4 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 big bowl, combine 1 pound of breakfast sausage, the chopped green bell pepper, 1/2 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 teaspoon of garlic powder. Mix properly.
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 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; remove seeds and ribs.
– In a big skillet, brown sausage over medium warmth. Drain off excess grease.
– Stir in cream cheese, cheddar cheese, and seasonings. Remove from warmth.
– 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 Recipe Pork-Stuffed Peppers: A Keto Delight
Breakfast
These hearty peppers are packed with taste and excellent for a satisfying keto breakfast. Serve them as is or top them along with your favourite keto toppings, such as:
- Sour cream
- Guacamole
- Shredded cheese
- Salsa
- Hot sauce
For a protein-packed begin to your day, pair these peppers with a side of eggs or bacon.
Lunch or Dinner:
Lunch or Dinner: Serve together with your favorite sides, such as mashed potatoes, roasted greens, or a easy salad.