Why You’ll Love This Recipe

This dish combines all the best breakfast ingredients into one simple, delicious package. The bell peppers provide a healthy base, while the hearty filling of sausage, potatoes, and eggs makes it both filling and flavorful. Plus, with two types of cheese—Cheddar and mozzarella—it’s creamy and cheesy in all the right ways. It’s a versatile dish you can prepare ahead of time, making it perfect for busy mornings or a comforting weekend brunch.

Ingredients

1 pound bulk breakfast sausage
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
4 green bell peppers
Salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
4 cups frozen shredded potatoes
1 onion, diced
4 large eggs, beaten

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C).
In a large skillet, heat over medium-high heat. Add the breakfast sausage and cook, stirring occasionally, until browned and crumbly, about 5 to 7 minutes. Transfer the sausage to a bowl and set aside.
In a separate bowl, combine the shredded Cheddar and mozzarella cheeses. Set the cheese mixture aside.
While the sausage is cooking, bring a large pot of water to a boil. Cut the tops off the bell peppers and remove the seeds and veins. Parboil the bell peppers in the boiling water for 4 to 5 minutes, then drain and rinse with cold water. Dry the peppers and lightly season the inside with salt and black pepper.
Heat olive oil in the same skillet over medium-high heat. Add the frozen shredded potatoes and diced onion. Cook and stir, breaking up the potatoes and turning them periodically, until the potatoes are golden brown and crispy, about 5 to 7 minutes.
Add the cooked sausage, ½ of the cheese blend, beaten eggs, salt, and black pepper to the skillet. Turn off the heat and mix gently but thoroughly. Let the mixture sit for 5 minutes to allow the eggs to begin cooking.
Stir the mixture again and gently stuff the bell peppers about 90% full, leaving room at the top for the reserved cheese. Do not pack the mixture tightly. Place the stuffed peppers in a broiler-safe baking dish and cover with foil.
Bake in the preheated oven for 15 minutes. Uncover and continue baking for an additional 10 minutes, or until the eggs are fully set and the peppers are tender.
Sprinkle the reserved cheese mixture on top of each stuffed pepper. Turn on the broiler and broil for 4 to 5 minutes, until the cheese is browned and bubbly.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 5 minutes
Total Time: 1 hour 10 minutes

Variations

Vegetarian Option: Replace the breakfast sausage with a vegetarian sausage or simply use sautéed vegetables like mushrooms, spinach, and bell peppers.
Spicy Kick: Add diced jalapeños or red pepper flakes to the egg mixture for a spicy twist.
Different Cheese: Swap the Cheddar and mozzarella for your favorite cheese like Monterey Jack, Gouda, or feta for a different flavor profile.
Use Fresh Potatoes: Instead of frozen shredded potatoes, you can use fresh shredded or diced potatoes. Just cook them until golden brown before adding to the skillet.

Storage/Reheating

Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the stuffed peppers in the microwave for 1 to 2 minutes or in a preheated oven at 350°F for about 10 minutes until heated through.

FAQs

Can I make this recipe ahead of time?

Yes, you can make these stuffed peppers the day before. Assemble the peppers and store them covered in the refrigerator overnight. Just bake as directed when ready to serve.

Can I freeze the stuffed peppers?

Yes, you can freeze them before baking. Once assembled, wrap the stuffed peppers in plastic wrap and foil, then freeze for up to 3 months. When ready to bake, transfer them to the fridge to thaw overnight, then bake according to the instructions.

Can I use different vegetables in the filling?

Absolutely! You can add other vegetables like spinach, mushrooms, or zucchini to the filling. Just sauté them with the onions before mixing with the eggs and sausage.

Can I use turkey sausage instead of breakfast sausage?

Yes, ground turkey sausage is a great lighter alternative and will work well in this recipe.

How can I make this recipe dairy-free?

You can use dairy-free cheese alternatives and skip the mozzarella and Cheddar cheese for a dairy-free version of this recipe.

Can I use other types of bell peppers?

Yes, you can use any color of bell pepper—red, yellow, or orange. The cooking process remains the same.

How can I adjust the seasoning?

Feel free to adjust the seasonings to your taste. You can add garlic powder, onion powder, or even a dash of hot sauce to give the filling more flavor.

Can I use fresh potatoes instead of frozen shredded potatoes?

Yes, fresh shredded potatoes work just as well. Just sauté them in oil until crispy before adding the other ingredients.

How do I know when the stuffed peppers are done?

The peppers are done when the eggs are fully set, and the peppers are tender when pierced with a fork. The cheese on top should also be golden and bubbly.

Can I make these peppers without eggs?

Yes, you can omit the eggs and add more potatoes or use a tofu scramble for a vegetarian, egg-free alternative.

Conclusion

Breakfast Stuffed Bell Peppers are a hearty, flavorful way to start your day. With a filling mix of breakfast sausage, crispy potatoes, eggs, and cheese, these peppers are both satisfying and versatile. Whether you make them ahead, freeze them, or bake them fresh, they’re sure to be a hit with everyone at the table. Enjoy this balanced breakfast that’s easy to customize and perfect for busy mornings!