breakfast stuffed peppers.

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!