Zesty, Dilly Stuffed Breakfast Peppers

I love entertaining. We host game night, family dinner, or friends from out of town for the weekend all the time. Whenever someone (usually visiting from Colorado) stays the night, I’m sure to ask if there’s anything they hate to eat, that way I can meal-plan the days they are out so they don’t have to spend too much money eating out. And I’ll usually have breakfast prepared for the following morning.

As aforementioned, breakfast is insanely important to me. Especially as a new momma breastfeeding, I must have food in my belly by 7am and a snack by 9am. So if possible I’ll have a breakfast already made for my guests, that way I can eat when I first wake (I can’t sleep in, it’s a curse), and they can eat whenever they’re up, while I keep company and sip coffee with them.

My weakness is sweet breakfast but this is the perfect premade recipe for those savory-lovers. Sure, a stuffed pepper isn’t exactly ground-breaking, but the addition of dill, lemon zest, and red pepper flakes bring it to a new level. Spicy sausage is a must-use and I insist you leave the skin on the red potatoes, since that’s where a good chunk of nutrients are hidden.

And although you have to cook a few ingredients before they go into the pepper, you can do it the day before or a few hours before--at your own pace. These are a cinch to make and will keep for 3 days fully sealed in the fridge. And guests will certainly appreciate a hearty, homemade start to the day!

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Serves 4

4 red, yellow or orange bell peppers

2 small red potatoes, skins scrubbed

1/2lb spicy breakfast sausage, cooked

1tbsp parsley, chopped

1-1/2tbsp dill, chopped, plus more for garnish

Zest of 1 lemon

1/2tsp red pepper flakes

4 eggs

Preheat the oven to 400 degrees. Microwave or boil the potatoes until just tender and let cool. Chop into large chunks and place in a bowl with the sausage thru red pepper flakes, along with salt n pep. Stir together gently.

Cut the tops off the bell peppers and trim a little off the bottoms to make level. Remove the seeds from the centers and place upright in a 8x8” baking dish. Divide the stuffing between the peppers and top them all with an egg. Sprinkle with salt n pep and bake 35-40min, until egg whites are set. Garnish with more dill and serve immediately or refrigerate for up to 3 days.