Breakfast Stuffed Bell Peppers


For those who enjoy stuffed green peppers, this recipe provides a substantial breakfast adding potatoes, breakfast sausage, onion, eggs, and cheese. This is a hearty, well-balanced breakfast that can be made to eat right away, a day in advance, or can be frozen for a week.

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hrs 10 mins
4 stuffed peppers


  • 1 cup shredded Cheddar cheese

  • 1 cup shredded mozzarella cheese

  • pound bulk breakfast sausage

  • 4 medium green bell peppers

  • salt and ground black pepper to taste

  • 1 teaspoon olive oil, or as needed

  • 4 cups frozen shredded potatoes

  • 1 medium onion, diced

  • 4 large eggs, beaten


  1. Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar and mozzarella cheeses in a bowl.

  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set sausage aside.

  3. While sausage is frying, bring a pot of water to a boil. Cut the tops off of the green peppers and trim the insides. Parboil the peppers in the pot, 4 to 5 minutes. Remove to cold water, dry, and lightly salt the insides.

  4. Heat oil in the same skillet over medium-high heat. Fry the potatoes and onion in the hot oil, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, 1/2 of the cheese blend, eggs, salt, and pepper. Turn off heat, mix gently but thoroughly, and let sit for 5 minutes. The eggs will not be fully cooked at this point, but will finish while baking.

  5. Give the potatoes, eggs, and sausage blend one final mix and then gently stuff into the green peppers about 90% full, leaving space for reserved cheese blend. Do not pack tightly. Place in a baking dish and cover.

  6. Bake in the preheated oven for 15 minutes. Uncover and continue to cook until eggs are set and peppers are tender, about 10 minutes. Top with reserved cheese blend and turn on the oven's broiler. Broil until cheese is browned, 4 to 5 minutes.

Cook's Notes:

You can use 2 medium potatoes, shredded or diced, instead of 4 cups frozen.

If making ahead: Cover and bake in preheated oven for 45 minutes. Remove cover and bake for 10 minutes, then top with reserved cheese blend and broil for 4 to 5 minutes.

If frozen: Remove from freezer the day before, cover, and bake in preheated oven for 45 minutes. Remove cover and bake for 10 minutes, then top with reserved cheese blend and broil for 4 to 5 minutes.

Nutrition Facts (per serving)

658 Calories
49g Fat
38g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 658
% Daily Value *
Total Fat 49g 63%
Saturated Fat 22g 111%
Cholesterol 281mg 94%
Sodium 1226mg 53%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 17%
Total Sugars 5g
Protein 37g
Vitamin C 113mg 565%
Calcium 535mg 41%
Iron 3mg 19%
Potassium 1246mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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