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I saw these beautiful peppers at Whole Foods the other day. I thought “what could I stuff these with other than ground turkey and brown rice?” BREAKFAST! Eggs and sausage – maple chicken sausage to be specific. I recently have been loving the chicken sausage patties by Applegate – Natural and Organic Meats. So, I got a box of these, ground them up, mixed in some fresh parsley, cheese, egg whites, and CORNMEAL! Yes, cornmeal. Baked them and then added a yolk… because who doesn’t love a runny yolk?!
RECIPE: (serves 6)
- 3 medium size peppers, cut in half (long-ways)
- 1 package Applegate maple chicken sausage patties (comes with 6 patties)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons cornmeal
- 1/4 cup shredded pepper jack cheese
- 1/4 cup shredded cheddar cheese
- 2 egg whites
- 6 egg yolks
- salt & pepper to taste
INSTRUCTIONS:
- preheat oven to 350 degrees
- line a baking sheet with foil
- place peppers on baking sheet
- dice sausage patties and place them in food processor (if frozen, microwave for 30 seconds, then dice – they are already fully cooked)
- pulse until the sausage forms crumbles – not too fine
- place crumbled sausage in a large mixing bowl
- add parsley, egg whites, cornmeal, cheddar cheese, pepper jack cheese, salt & pepper
- divide sausage mixture into each pepper evenly
- create a “well” in each mixture for the yolk after it’s baked through
- bake for 25-30 minutes
- remove peppers from oven
- place a yolk into each “well” you created before baking (if the yolk breaks a little like mine did, it’s okay! it will still be ooey gooey goodness 🙂 )
- place back in oven for 8-10 minutes or until yolk reaches desired consistency
- happy eating!
What a fun recipe!