Recipe: Egg-stuffed breakfast peppers

Hy-Vee registered dietitian Melissa Jaeger shared this breakfast recipe with WCCO Mid-Morning viewers.

Ingredients

• Hy-Vee nonstick cooking spray
• 4 large yellow, red and/or green bell peppers, halved lengthwise and seeded
• 1 cup frozen fully cooked turkey sausage crumbles
• 1 cup frozen Southwest chipotle sweet corn blend
• 2 tbsp Hy-Vee canned diced mild green chilies
• 1 tbsp Hy-Vee Mexican style fajita seasoning mix
• 8 Hy-Vee medium eggs
• Crumbled queso fresco cheese, for garnish
• Chopped fresh cilantro, for garnish
• Hot sauce, for serving

Instructions

1. Preheat oven to 425°F. Spray a large rimmed baking pan with nonstick spray. Place peppers, cut sides down, in prepared pan. Lightly spray peppers with nonstick spray. Bake for 6 to 8 minutes or until softened.
2. Cook sausage crumbles, corn blend, green chilies and fajita seasoning in a medium nonstick skillet over medium-high heat for 3 to 4 minutes or until heated through, stirring frequently.
3. Turn peppers, cut sides up, in baking pan. Spoon sausage mixture into each pepper half. Using back of a spoon, make a large indentation in sausage mixture. Crack 1 egg into each indentation. Bake for 15 to 20 minutes or until egg whites are set.
4. To serve, garnish with queso fresco and cilantro; serve with hot sauce, if desired.

Serves 8 (1 each)

Recipe source: November 2022 Hy-Vee Seasons magazine

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