Breakfast Stuffed Bell Peppers

Ingredients

• 1 pound bulk breakfast sausage
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 greens bell peppers
• salt and ground black pepper to taste
• 1 teaspoon olive oil , or as needed
• 4 cups frozen shredded potatoes
• 1 onion , diced
• 4 large eggs , beaten

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat a large skillet over medium-high heat. Add sausage; cook and stir until brown and crumbly, 5 to 7 minutes. Transfer sausage to a bowl; set aside. Combine Cheddar and mozzarella cheeses in a separate bowl; set aside.

3. 3

   Meanwhile, bring a large pot of water to a boil. Cut tops off bell peppers; remove and discard seeds and veins. Parboil bell peppers in the boiling water, 4 to 5 minutes. Drain; rinse with cold water. Dry; lightly season inside bell peppers with salt and black pepper.

4. 4

   Heat oil in the same skillet over medium-high heat. Add potatoes and onion; cook and stir, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, 1/2 cheese blend, eggs, salt, and black pepper. Off heat, mix gently but thoroughly; set aside for 5 minutes. The eggs will not be fully cooked but will finish cooking in the oven.

5. 5

   Stir mixture; gently stuff into bell peppers about 90-percent full, leaving space for reserved cheese blend. Do not pack tightly. Place in a broiler-safe baking dish; cover.

6. 6

   Bake in the preheated oven for 15 minutes. Uncover; continue baking until eggs are set and bell peppers are tender, about 10 minutes more. Top with reserved cheese blend. Turn on the broiler and broil until cheese is browned, 4 to 5 minutes.