Red Meat Allergy Friendly Paleo Breakfast Stuffed Peppers
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 tbsp olive oil, divided
- 1 lb ground pork breakfast sausage (no added sugar or fillers)
Chef's tipMatch the recipe's sausage form. Turkey sausage is leaner than pork - add a little oil if the pan looks dry. If the product is raw, cook it to 165°F (74°C); if it's fully cooked, add it later and just heat it through. - ½ medium yellow onion, finely diced
- 1 cup baby spinach, roughly chopped
- ½ cup cherry tomatoes, quartered
- 6 large eggs
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the inside of each half with a thin layer of olive oil (about 1/2 tbsp total) and season lightly with salt and pepper. Roast for 15 minutes, until the peppers are just beginning to soften but still hold their shape.
- 2
While the peppers roast, heat the remaining 1/2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, for 5–6 minutes, until browned throughout with no pink remaining.
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