Stuffed Breakfast Peppers

0 Reviews

SERVINGS

6

PREP TIME

10 min

TOTAL TIME

55 min

GLUTEN FREE

YES

Jones breakfast sausage adds depth of flavor to this dairy-free, gluten-free breakfast recipe. Perfect for feeding a crowd with dietary restrictions.

This recipe is made with Jones Golden Brown® Mild Links.

ANGB Pork Link 7 oz
ingredients
1 tablespoon olive oil, divided
3 large bell peppers, cut in half, cored and seeds removed
1 tablespoon water
1/4 cup red onion, finely diced
1 (5-7oz) package Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Links, sliced
1 cup sliced mushrooms
5 large eggs
1 cup loosely packed baby spinach leaves
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 375˚F. Coat bottom of 9x13-inch oven safe casserole dish with 1/2 tablespoon olive oil.

Place peppers into casserole dish. Add water to bottom of pan and cover casserole dish tightly with foil. Bake peppers for 30 minutes, or until fork-tender.

While peppers are baking, add remaining 1/2 tablespoon olive oil to medium skillet over medium-high heat. Once oil is heated, add onion and cook until softened, about 3 minutes. Add sausage and mushrooms and cook until mushrooms have softened, about 5 minutes. Add eggs to skillet and toss to scramble. Add spinach to skillet and cook until wilted, about 2 minutes. Season with salt and pepper.

Let cooked bell peppers rest for 10 minutes before handling them. Once they’ve cooled slightly, carefully divide egg mixture amongst bell peppers and serve warm.

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Ingredients

1 tablespoon olive oil, divided
3 large bell peppers, cut in half, cored and seeds removed
1 tablespoon water
1/4 cup red onion, finely diced
1 (5-7oz) package Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Links, sliced
1 cup sliced mushrooms
5 large eggs
1 cup loosely packed baby spinach leaves
Salt and pepper, to taste

Directions

Preheat oven to 375˚F. Coat bottom of 9x13-inch oven safe casserole dish with 1/2 tablespoon olive oil.

Place peppers into casserole dish. Add water to bottom of pan and cover casserole dish tightly with foil. Bake peppers for 30 minutes, or until fork-tender.

While peppers are baking, add remaining 1/2 tablespoon olive oil to medium skillet over medium-high heat. Once oil is heated, add onion and cook until softened, about 3 minutes. Add sausage and mushrooms and cook until mushrooms have softened, about 5 minutes. Add eggs to skillet and toss to scramble. Add spinach to skillet and cook until wilted, about 2 minutes. Season with salt and pepper.

Let cooked bell peppers rest for 10 minutes before handling them. Once they’ve cooled slightly, carefully divide egg mixture amongst bell peppers and serve warm.