Love & Best Dishes: Brunch Stuffed Peppers Recipe | Easy Breakfast Ideas

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

black beans

🥗Healthier: quinoa

💰Cheaper: canned beans

Quinoa is a protein-rich alternative.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale adds nutrients and can be more affordable when frozen.

Start by cracking 3 eggs into a bowl and whisk them together with salt and pepper.

Add Paula Deen biscuit mix to the eggs and whisk until smooth, removing lumps.

Chop spring onions and add them to the egg mixture.

Stir in sour cream into the mixture.

Add 3/4 cup of cheese of your choice to the mixture and combine well.

Cut an inch off the top of each bell pepper and remove the seeds.

Place a little water in the bottom of a baking dish to steam the bell peppers while baking.

Divide the hash browns evenly among the bell peppers, pressing them down gently.

Top the hash browns with cooked bacon, distributing it evenly across the peppers.

Fill the peppers with the cheese and biscuit mixture until they are full to the top.

Use tin foil to secure the peppers upright in the baking dish to prevent them from tipping over during baking.

Bake the stuffed peppers in a preheated oven at 350°F for 45 minutes.

After baking, remove the peppers and top with more cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level: