Stuffed Breakfast Bell Peppers Recipe Is Farmhouse Fresh by Mee McCormick

Stuffed Breakfast Bell Peppers Recipe Is Farmhouse Fresh

Egg and sausage stuffed peppers is an easy and delicious brunch recipe that looks beautiful on the plate. In Pinewood, we make our own sausage with a touch of fennel. The reason for the fennel is it’s a digestive aid and lends a complementary flavor to pork. I make my sausage ahead of time and store it in the fridge until I’m ready to make breakfast or brunch. You can use any type of sausage you’d like for this stuffed bell peppers recipe.

For this farmhouse recipe you'll need red or yellow bell peppers, eggs, non-dairy milk (you could use regular milk if you prefer), chopped scallions (green onions) and pork sausage. First, cook the sausage, crumble and set aside. Whisk together the eggs, milk, salt, black pepper, green onions and the cooked sausage in a bowl. Divide the mixture between the halved and seeded bell pepper cups. Bake in the oven for about 45 minutes. Done! 

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Servings: 4


  • 4 medium red or yellow bell peppers, halved and seeded
  • 6 large eggs
  • 1/2 cup non-dairy milk
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped green onions, plus more for garnish
  • 1 cup cooked and crumbled pork, turkey or vegan sausage

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Recipe Notes

  • For more flavor, you can stir in seasonings like Greek seasoning, Mediterranean seasoning or Italian seasoning.
  • Use all colors of bell peppers for a colorful presentation.
  • You could add some grated cheese to the eggs or on top at the end of baking time. 

Here's how to make it:

  1. Preheat the oven to 350 degrees F. Line a baking sheet or dish with parchment paper and arrange the peppers on top, cavity side up.
  2. In a medium bowl, whisk together the eggs, milk, salt and black pepper. Stir in the green onions and sausage.
  3. Pour the mixture evenly into the bell pepper halves and bake for 45 minutes. Garnish with fresh green onions. Serve alongside a small mixed greens salad, if desired.

Photos and recipe courtesy of Mee McCormick.

Nutrition Facts Per Serving

Calories: 726

Total Fat: 53.7g

Saturated Fat: 18.5g

Cholesterol: 398mg

Sodium: 2091mg

Total Carbohydrate: 17.5g

Dietary Fiber: 3.4g

Total Sugars: 8.1g

Protein: 47.3g

Vitamin D: 23mcg

Calcium: 153mg

Iron: 6mg

Potassium: 426mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Yum! Red bell peppers are one of my favorite ingredients. Going to try this recipe this weekend. Look forward to seeing more recipes from you, Mee McCormick !
This looks delicious.
Donna John
Gotta add that I've had a peek at this cookbook, and the recipes look AMAZING. Mee McCormick
Gwen Johnson
My kind of breakfast!!
What a creative idea. 😋
Elisa Schmitz
This looks amazing, Mee McCormick . I am very excited to read your book and try some of your recipes. Thanks for sharing with us and welcome to 30Seconds!

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