Breakfast Stuffed Peppers

4 large bell peppers, varied colors

1 Tbsp avocado oil, or olive oil

1/2 medium onion

8 oz mushrooms

8 oz nitrate-free sausage 

8 large eggs

sea salt and black pepper, to taste

1/2 cup shredded cheese

chopped parsley or green onions as garnish

 

Preheat your oven to 375 degrees. and line a baking dish with parchment paper.  Thoroughly wash you bell peppers and pat the excess moisture with a paper towel. Carefully slice each bell pepper in half lengthways all the way through the stem. Discard the membrane and seeds.  Arrange your peppers cut side up in the prepared baking tray. 

Dice the onion and chop the mushrooms.  Next, heat oil in a large skillet over medium-high heat.  Add onion and saute for 2 or 3 minutes, until translucent.  Add mushrooms and cook until slightly golden brown. Stir in sausage and stir well breaking it apart with a wooden spoon until it's in small crumbles.  Cook until browned about 6-8 minutes.

Stuff each pepper with your cooked sausage and veggie mixture.  Leaving about 1/2 of the space to fill with the eggs.  Next, gently crack an egg on top of the filling.  Season with sea salt and pepper.

Sprinkle with shredded cheese.  Cover the dish and bake for 15-20 minutes until eggs are cooked to your liking. Once done, remove from the oven, garnish with chopped parsley or green onions and serve warm.