breakfast stuffed peppers.

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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!

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