Stuffed Bell Pepper Breakfast

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Arrange the pepper halves cut-side up in the baking dish and rub them with 1 tsp (5 ml) olive oil. Roast until they begin to soften.

   Timer: 12 min (fixed)

   Ingredients used: 4.0 piece Bell Pepper, 5.0 ml Olive Oil

   Cookware: baking dish, oven

3. Step 3

   Heat the remaining 2 tsp (10 ml) olive oil in the large skillet over medium heat. Add the onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 100.0 gr Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the breakfast sausage, salt, and black pepper. Break up the sausage and cook until browned and its center reaches 71°C.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 3.0 gr Salt, 200.0 gr Sausage

   Cookware: large skillet, wooden spoon

5. Step 5

   Remove the baking dish from the oven. Divide the sausage filling among the pepper halves, making a shallow well in each, then distribute the cheddar over the filling.

   Ingredients used: 100.0 gr Cheddar Cheese

   Cookware: baking dish, wooden spoon

6. Step 6

   Crack one egg into the well in each stuffed pepper half.

   Ingredients used: 8.0 piece Egg

   Cookware: baking dish

7. Step 7

   Return the baking dish to the oven and bake until the egg whites are set and the egg centers reach 71°C.

   Timer: 18 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Scatter the parsley over the stuffed peppers and serve hot.

   Ingredients used: 10.0 gr Parsley

   Cookware: Chef Knife, cutting board