Ingredients
The following ingredients have 8 Servings
- 4 large bell peppers, varied colors
- 1 Tbsp avocado oil, or olive oil
- 1/2 medium onion
- 8 ounces mushrooms
- 8 ounces homemade or nitrate-free sausage
- 8 large eggs
- sea salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheese of choice
- chopped parsley or green onions as garnish
Instruction
- Preheat your oven to 375 degrees f. and line a baking dish with parchment paper.
- Thoroughly wash your bell peppers and pat the excess moisture with a paper towel.
- Carefully slice each bell pepper in half lengthways, all the way through the stem.
- Discard the membrane and seeds.
- Arrange your peppers cut side up in the prepared baking tray.
- Dice the onion and chop the mushrooms.
- Next, heat oil in a large skillet over medium-high heat.
- Add onion and sauté for 2 or 3 minutes, until translucent.
- Add mushrooms and cook until slightly golden brown.
- Stir in sausage and break it apart with a wooden spoon until it's in small crumbles. Cook until browned about 6 minutes.
- Stuff each pepper with your cooked sausage and veggie mixture. Leaving about 1/2 of the space to fill with the eggs.
- Next, gently crack an egg on top of the filling. Season with sea salt and pepper.
- Sprinkle with shredded cheese.
- Cover the dish and bake for 15-20 minutes until eggs are cooked to your liking.
- Once done, remove from the oven, garnish with chopped parsley or green onions and serve warm.
- Enjoy!
