It’s the perfect low carb brunch – sausage and eggs baked inside bell peppers. Delicious and very pretty! I usually use ground pork and spices, but you can make this even easier by using store-bought, clean-ingredients sausage.
Prep and Cool time : 15 mins
Cook time : 20 mins
Total time : 35 mins
Recipe type : Breakfast, Brunch, Gluten-Free, Low-Carb, Primal
Yield : 4 servings
Olive oil spray
4 large bell peppers
1 tablespoon olive oil
1 lb. ground pork
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika, plus more for sprinkling on eggs
8 large eggs
4 tablespoons grated Parmesan
1.Preheat oven to 400 degrees F. Spray a rimmed baking dish with olive oil (I used two pie plates).
2.Cut the bell peppers in half lengthwise and remove their core and ribs. Spray their bottom side with olive oil.
3.Heat a large skillet over medium-high heat, about 2 minutes. Add the olive oil, the ground pork and the spices. Cook, stirring to break up the pork, until no longer raw, about 3 minutes.
4.Divide the pork mixture evenly between the bell pepper halves. Crack each egg into a small bowl, then slowly slide it on top of each bell pepper half. If the eggs are very large, you might want to leave some of the egg white in the bowl, as it likely won’t fit in the bell pepper.
5.Sprinkle each stuffed bell pepper with paprika for color, and with Parmesan cheese. Bake until egg whites are cooked and peppers are tender, about 20 minutes. Allow to rest and slightly cool for 5 minutes before serving.
Nutrition Per Serving
Serving size: 1 stuffed pepper (two halves);
Saturated fat: 11g;