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5 from 15 votes

Stuffed Breakfast Peppers with Sausage

Prep time
10 mins
Cook time
50 mins
Total time
1 hours 0 mins


  • 1 tablespoon olive oil
  • 3 large bell peppers cut in half with cored and seeds removed
  • 1 tablespoon water
  • ¼ cup red onion finely diced
  • 1 (5-7 oz) package Jones Dairy Farm All Natural Golden Brown Breakfast Sausage Links sliced
  • 1 cup sliced mushrooms
  • 5 large eggs
  • 1 cup loosely packed baby spinach leaves
  • salt and pepper to taste


  1. Preheat oven to 375˚F.
  2. Coat bottom of 9x13-inch oven safe casserole dish with ½ tablespoon olive oil.
  3. Place peppers into casserole dish.
  4. Add water to bottom of pan and cover casserole dish tightly with foil.
  5. Bake peppers for 30 minutes, or until fork-tender.
  6. While peppers are baking, add remaining ½ tablespoon olive oil to medium skillet over medium-high heat.
  7. Once oil is heated, add onion and cook until softened, about 3 minutes.
  8. Add sausage and mushrooms and cook until mushrooms have softened, about 5 minutes.
  9. Add eggs to skillet and toss to scramble.
  10. Add spinach to skillet and cook until wilted, about 2 minutes.
  11. Season with salt and pepper.
  12. Let cooked bell peppers rest for 10 minutes before handling them.
  13. Once they’ve cooled slightly, carefully divide egg mixture amongst bell peppers and serve warm.
Stuffed Breakfast Peppers with Sausage
Gluten-free Stuffed Breakfast Peppers with Sausage
Dish Type:
Breakfast, Vegetables, Eggs
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