6
large bell peppers (any color)
2tbsp.olive oil
8oz.bulk breakfast sausage
1small onion, diced
2garlic cloves, minced
2plum tomatoes, diced
11/2c.cooked white or brown rice
3c.baby spinach
1tsp.kosher salt
1/2tsp.black pepper
1c.shredded cheddar-jack cheese
6large eggs
Hot sauce, for serving (optional)
Step 1Preheat the oven to 375 ̊. Trim the bottoms of the bell peppers (without creating any holes) so they sit upright without tipping over. Next, cut off the tops.Remove and discard the stems, then finely chop the tops; set aside. Scoop out and discard the seeds and membranes.Step 2Place the bell peppers in a microwave-safe bowl with 1⁄2 cup water. Cover and microwave until beginning to soften, 7 to 12 minutes. Uncover and set aside until cool enough to handle. Stand up the peppers in a baking dish just large enough to hold them.Step 3Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small crumbles, until cooked through, 4 to 5 minutes.
Remove to a plate.Step 4Add the onion, garlic and the chopped bell peppers to the drippings in the skillet. Cook until starting to brown, 6 to 8 minutes. Add the tomatoes and cook, stirring, until they break down, about 2 minutes. Return the sausage to the pan along with the rice, spinach, salt and pepper; stir until the spinach wilts. Remove from the heat and fold in the cheese.Step 5Fill the bell peppers with the rice mixture, leaving 1⁄2 inch of space at the top.
Pour 1⁄2 cup water into the baking dish. Bake, uncovered, until the filling is heated through, about 15 minutes.Step 6Remove from the oven and carefully crack 1 egg into each stuffed pepper. Bake, uncovered, until the egg whites are set but the yolks are still runny, 15 to 20 minutes more. Serve with hot sauce.
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