Stuffed Breakfast Peppers |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a hearty and filling comfort food. Just love the combination!! Ingredients:
1 recipe windy’s sausage gravy |
2 large sweet green bell peppers |
1/4 cup olive oil |
2 medium onions, small dice |
1/2 lb frozen shredded hash browns |
1 clove garlic, minced |
salt and pepper, lightly |
4 large eggs, beaten |
Directions:
1. *Find the recipe for Windy's Sausage Gravy elsewhere on this site. Make the gravy and set aside until ready.
2. Meanwhile, cut peppers in half lengthwise, leaving stem intact if possible; clean out the seeds and membrane, and set aside.
3. Add the olive oil to a medium skillet over medium high heat. When hot but not quite smoking, add the potatoes, garlic and onions, lightly seasoning, and cook until nicely browned. Move the mixture to the side of the pan, pour in the beaten eggs and scramble. Scoot the pan off the burner and stir the eggs into the potatoes.
4. Stuff and place pepper halves in the skillet with the gravy. Cover with a vented lid and cook over medium low heat on the stove top for about 35 to 40 minutes, or until the peppers are tender.
5. Serve gravy over peppers, with biscuits or toast on the side.
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