If you’re craving a vibrant, hearty breakfast that feels both wholesome and indulgent, this Breakfast Stuffed Bell Peppers with Turkey Sausage, Mushrooms, Spinach, and Cheddar Recipe is calling your name. Bright red bell peppers cradle a luscious blend of fluffy eggs, savory turkey sausage, earthy mushrooms, tender spinach, and gooey cheddar cheese, creating a medley of flavors and textures that make mornings truly special. It’s an impressive yet simple dish that turns ordinary ingredients into a colorful celebration of breakfast delights.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building layers of flavor, texture, and nutrition. From the juicy sweetness of red bell peppers to the protein-packed turkey sausage and creamy cheddar, every item elevates the final dish.
- 2 medium red bell peppers (cut horizontally, seeds removed): These serve as edible bowls that add sweetness and crisp texture to every bite.
- 1 teaspoon avocado oil (or olive oil): Adds richness and prevents sticking when sautéing mushrooms.
- 1 cup chopped mushrooms: Brings an earthy umami flavor and moisture balance.
- 4 large eggs: The main protein that forms the creamy, fluffy base of the stuffing.
- 1/3 cup egg whites: Lightens the eggs while boosting protein content without extra fat.
- 1/2 cup cooked turkey sausage (sliced or chopped): Adds savory depth and a bit of spice, balancing the veggies perfectly.
- 1/4 cup frozen spinach (thawed and squeezed dry): Provides a tender green note and important nutrients.
- 1/4 cup grated cheddar cheese: Melts on top for creamy, sharp flavor and a golden finish.
- 1/2 teaspoon kosher salt: Enhances all the flavors without overpowering.
- Freshly ground black pepper: Gives a subtle kick to round out the seasoning.
- 2 tablespoons water: Added to the baking dish to keep peppers moist and tender while baking.
How to Make Breakfast Stuffed Bell Peppers with Turkey Sausage, Mushrooms, Spinach, and Cheddar Recipe
Step 1: Prepare the Peppers and Oven
Start by preheating your oven to 350°F. While it warms, carefully slice the red bell peppers horizontally through the stem and remove all the seeds. These vibrant vessels will hold your delicious filling, so set them aside in a baking dish, ready to be stuffed.
Step 2: Sauté the Mushrooms
In a nonstick skillet, warm the avocado oil over medium-high heat. Toss in the chopped mushrooms with a pinch of salt, stirring occasionally until they release their moisture and turn tender, about 5 minutes. This step unlocks their rich, savory flavor. Once cooked, remove the skillet from heat and let the mushrooms cool slightly, preparing them to blend seamlessly into the egg mixture.
Step 3: Mix the Egg Filling
In a mixing bowl or large measuring cup, whisk together the 4 whole eggs and 1/3 cup egg whites until the yolks are broken up and everything is combined. Stir in the cooked turkey sausage, wilted spinach, cooled mushrooms, kosher salt, and freshly ground black pepper. This mixture is the heart of the dish, full of protein and lively flavor waiting to be baked inside the peppers.
Step 4: Assemble and Bake
Gently spoon or pour the egg mixture into each bell pepper half, filling them almost to the top. Sprinkle the grated cheddar evenly over the filled peppers for a cheesy crown. Pour 2 tablespoons of water into the bottom of your baking dish—this steaming trick keeps the peppers moist as the eggs set. Cover the dish tightly with foil and slide it into the oven. Bake covered for 25 minutes to start, then remove the foil and continue baking for another 20-25 minutes, until the eggs are firm and the cheddar is beautifully melted and golden.
Step 5: Rest Before Serving
Once baked, let these beautiful stuffed peppers rest for about 5 minutes. This waiting time helps the eggs finish setting, making every forkful perfectly tender and easy to cut through without losing any filling.
How to Serve Breakfast Stuffed Bell Peppers with Turkey Sausage, Mushrooms, Spinach, and Cheddar Recipe
Garnishes
Top your stuffed peppers with fresh herbs like chopped parsley or chives to add a vibrant pop of green and a fresh aroma that contrasts delightfully with the rich cheese and sausage. A gentle sprinkle of red chili flakes can also lift the dish with a little heat if you love a spike of spice first thing in the morning.
Side Dishes
This Breakfast Stuffed Bell Peppers with Turkey Sausage, Mushrooms, Spinach, and Cheddar Recipe shines on its own, but pairing it with simple sides like freshly toasted sourdough bread or a crisp mixed greens salad can make a more filling brunch. A bowl of fresh fruit is always a welcome, sweet balance to these savory flavors.
Creative Ways to Present
Serve each pepper half on rustic wooden boards or colorful plates to showcase their vibrant colors. Sprinkle extra cheddar around the edges and drizzle a little tangy hot sauce or creamy avocado sauce on the side for dipping. For a fun twist, you can swap red bell peppers with yellow or orange ones to brighten up your breakfast table even more!
Make Ahead and Storage
Storing Leftovers
After enjoying your stuffed peppers, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days, making them a convenient option for busy mornings when you want something quick yet satisfying.
Freezing
If you want to prep in advance, this Breakfast Stuffed Bell Peppers with Turkey Sausage, Mushrooms, Spinach, and Cheddar Recipe freezes beautifully. After baking and cooling completely, wrap each pepper tightly in plastic wrap and aluminum foil or place in a freezer-safe container. They can be frozen for up to 2 months without losing flavor or texture.
Reheating
To warm frozen or refrigerated stuffed peppers, simply reheat in a 350°F oven for around 15-20 minutes, uncovered, until heated through and the cheese is bubbly again. You can also microwave them covered on medium power in 1-2 minute bursts, checking often to avoid overcooking the eggs.
FAQs
Can I use different types of sausage instead of turkey sausage?
Absolutely! Feel free to swap turkey sausage for chicken sausage, pork sausage, or even a vegetarian sausage to suit your taste. Just make sure it’s pre-cooked before adding to the egg mixture.
Can I prepare this recipe ahead of time and bake in the morning?
Yes, you can assemble the stuffed peppers the night before, cover them tightly, and refrigerate. Bake them fresh in the morning, adding a little extra baking time if the filling is cold from the fridge.
What can I use instead of frozen spinach?
Fresh spinach works perfectly as a substitute—just sauté it briefly to wilt and squeeze out excess moisture before mixing it in. You could also try kale or Swiss chard for a slightly different yet delicious flavor.
Is there a dairy-free version of this recipe?
For a dairy-free option, simply omit the cheddar cheese or use a plant-based cheese alternative that melts well. The peppers and filling will still be flavorful and satisfying without the cheese.
Can I make this recipe vegetarian?
Yes! Leave out the turkey sausage and add extra mushrooms, diced tomatoes, or even cooked quinoa for added protein. The eggs and cheese will still provide richness and texture to keep it hearty.
Final Thoughts
This Breakfast Stuffed Bell Peppers with Turkey Sausage, Mushrooms, Spinach, and Cheddar Recipe is just the kind of dish that makes you want to wake up early and savor every bite. The colorful combination of fresh veggies, savory sausage, and cheesy eggs is a guaranteed way to start your day on a high note. Trust me, once you try it, it might just become your new morning favorite!
Print
Breakfast Stuffed Bell Peppers with Turkey Sausage, Mushrooms, Spinach, and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Breakfast Stuffed Peppers are a nutritious and flavorful morning meal featuring red bell peppers filled with a savory mixture of eggs, turkey sausage, spinach, mushrooms, and cheddar cheese. Baked to perfection, they offer a protein-packed start to your day while being low in carbs and rich in vegetables.
Ingredients
Peppers
- 2 medium red bell peppers, cut horizontally through the stem, seeds removed
Filling
- 1 teaspoon avocado oil (or olive oil)
- 1 cup mushrooms, chopped
- 4 large eggs
- 1/3 cup egg whites
- 1/2 cup cooked turkey sausage, sliced or chopped
- 1/4 cup frozen spinach, thawed and squeezed dry
- 1/4 cup cheddar cheese, grated
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons water (for baking dish)
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 350°F (175°C). Place the halved bell peppers cut side up in a baking dish and set aside.
- Sauté Mushrooms: Heat the avocado oil in a nonstick skillet over medium-high heat. Add the chopped mushrooms and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until mushrooms release their liquid and soften. Remove from heat and let cool slightly.
- Mix Filling: In a mixing bowl or large measuring cup, whisk together the eggs and egg whites until well combined. Stir in the cooked turkey sausage, thawed spinach, sautéed mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly mixed.
- Stuff and Bake: Spoon the egg mixture into the pepper halves evenly. Sprinkle the grated cheddar cheese on top of each. Pour 2 tablespoons of water into the bottom of the baking dish to help keep the peppers moist during baking. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the egg is fully set and the cheese is melted and slightly browned.
- Cool and Serve: Remove the stuffed peppers from the oven and let them cool for about 5 minutes before serving to allow the filling to set further and for easier handling.
Notes
- Use avocado or olive oil for a healthy fat option.
- Thawing and squeezing the spinach removes excess moisture to prevent sogginess.
- Covering with foil initially ensures even cooking and prevents drying out.
- The 2 tablespoons of water in the baking dish create steam to keep peppers tender.
- Feel free to substitute turkey sausage with chicken sausage or omit for a vegetarian option.
