I didn’t grew up eating stuffed peppers. So, when I had the chance to invent my own take on the classic dinner dish, I didn’t have a problem throwing tradition out the door. Instead of making stuffed peppers for the dinner plate, I make them for brunch, filling the pepper-y cavities with hash browns, bacon, sausage, eggs and plenty of cheese. The resulting recipe is easy to scale, making these peppers perfect for both big holiday brunches or for brinner for two.
To start, get your protein cooked and ready. I baked up way more sausage and bacon than necessary for these peppers, but I mean, protein is important and I’d rather err on the side of too much bacon than too little. Raise your hand if you agree! Next, layer the cooled and crumbled protein, along with some hash browns, into each bell pepper. (See the recipe below for an exact list of ingredients!)
Whisk together the filling—eggs, Parmesan, green onions, salt and pepper, a touch of Greek yogurt and a bit of Bisquick! Pour it over the hash brown-protein mixture, into the peppers, leaving enough room for the cheese and remaining green onion.