45 min.
Preparation time
Course Type: Breakfast, Peppers,

Breakfast Stuffed Bell Peppers

This recipe contains:
Mixed Bell Peppers
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45 min.
Preparation time
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3 NatureSweet® mixed bell peppers, cut in half lengthwise and remove inner seeds and stems
1 tablespoon olive oil
1 cup white onion
1 pound pork sausage, casing removed
2 cups spinach
4 large eggs
1/4 teaspoon salt & pepper, each
3/4 cup shredded colby jack cheese
2 Tbsp fresh parsley


Preheat the oven to 350°F/. Lightly grease a 9x13 baking dish.
Arrange the NatureSweet® bell peppers side-by-side (cut side up) in the greased baking dish. Set to the side.
Warm the olive oil to a large skillet over a medium heat. Add the onions and cook for about 5 minutes to soften. Add the sausage and cook until no longer pink. Stir in the spinach and cook an additional 1-2 minutes or until wilted. Remove from the heat.
In a medium sized mixing bowl whisk together the eggs, salt and pepper. Stir in 1/2 cup of the shredded cheese.
Spoon the sausage mixture evenly into your prepared peppers. Pour the egg mixture over the top of the sausage mixture in the bell peppers. Top with the remaining 1/4 cup colby jack shredded cheese.
Place in the oven and bake uncovered for 25-30 minutes or until the cheese is completely melted and golden.
Let cool for about 5 minutes. Pinch some fresh parsley on each pepper.
Serve and enjoy!
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