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Brunch Stuffed Peppers

  • Prep 5 min
  • Total 1 hr 10 min
  • Servings 4
  • Pinterest
    610
  • Print
    595
  • Save
    328
  • Facebook
    104
  • Email
    82

Stuffed peppers get the brunch treatment in this easy, cheesy recipe. MORE + LESS -

Megan DeKok
September 17, 2014

Ingredients

For 4 Servings

4
bell peppers
2
cups frozen hash brown potatoes, thawed
4
slices bacon, cooked and crumbled
2
sausage links, cooked and crumbled
4
eggs
1/4
cup shredded sharp Cheddar cheese plus more for garnish
1/4
cup grated Parmesan cheese plus more for garnish
1/4
cup Greek yogurt
1/4
cup chopped green onions, plus more for garnish
1/4
cup Original Bisquick™ mix
Salt and pepper
Red pepper flakes

For 1 Serving

1
bell pepper
1/4
cup frozen hash brown potatoes, thawed
1
slice bacon, cooked and crumbled
1
sausage link, cooked and crumbled
1
egg
1
tablespoon shredded sharp Cheddar cheese
1
tablespoon grated Parmesan cheese
1
tablespoon Greek yogurt
1 1/2
teaspoons chopped green onions
1
tablespoon Original Bisquick™ mix
Salt and pepper
Red pepper flakes

Steps

Hide Images
  • 1
    Heat oven to 350°F.
  • 2
    Trim bottom of each pepper if they aren’t standing up on their own. Cut tops off, and remove seeds inside. Heat large pot of water to boiling. Partially boil peppers by popping them in boiling water 2 minutes. Transfer to ungreased 8-inch square baking dish.
  • 3
    Fill each with hash browns, bacon and sausage. In bowl, beat eggs, cheeses, Greek yogurt, green onions, Bisquick mix, salt, pepper and red pepper flakes with whisk. Spoon mixture into peppers. Sprinkle with additional cheese and green onion. Bake 45 to 60 minutes or until set.
  • 4
    Serve immediately!

Expert Tips

Easily make these for 1, 2 or 4!

Make these vegetarian by switching out the bacon and sausage for roasted veggies.

Give these a different twist by making them Greek with feta cheese and olives or Italian with provolone, prosciutto and basil.

Nutrition Information

No nutrition information available for this recipe

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