Crumbled sausage and sweet potatoes inside a pepper, the perfect breakfast or dinner!
The beauty of these stuffed peppers is so many things. First, it’s a complete meal in just one dish. Protein – CHECK, natural fats – CHECK, veggies – double CHECK, and most important…tasty – CHECK. I love simplicity, and that’s exactly what you get here. Second, if you made my Sausage and Sweet Potato Hash for breakfast then you simply take the leftovers and make these stuffed peppers.
Third, it’s so versatile! Try cracking an egg in the top of these, just like I did in my Breakfast Stuffed Peppers and this is such a delicious breakfast. Or, if you can tolerate cheese put a little of that on top and call it dinner. If you need to add carbs try adding white rice. And you know how I feel about hot sauce, so I won’t even get started.
In the recipe I listed all the steps and ingredients for the filling as you would find it in my Sausage and Sweet Potato Hash recipe, just so you don’t have to go clicking around to put this all together. If you want to serve the Sausage and Sweet Potato Hash for breakfast and then make stuffed peppers later I’d suggest to double the recipe for the filling below (if you’re feeding 4-5 people in both cases). I hope you like it!
- For the filling:
- 1 lb ground meat (turkey, chicken, beef or pork will all work)
- 1 tsp dry mustard
- 1 tsp fennel seeds
- 1 tsp dried sage
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp ground pepper
- 1 medium yellow onion, chopped
- 2 - 3 large sweet potatoes, spiralized
- 2 cloves garlic, pressed
- Scallions, finely chopped
- For the Peppers:
- 1 tsp olive oil
- 3 sweet peppers
- In a skillet over medium heat brown the ground meat. If using very lean meat you might have to add 1 tsp oil to the pan before adding the meat. While meat is cooking add the dry mustard, fennel seeds, sage, paprika, salt and pepper. Stir spices into the meat while breaking up the meat into small pieces with a wooden spoon or spatula. Place cooked meat in a bowl and set aside, leaving any remaining oil and liquid in the skillet.
- Add the onion to the skillet. Allow to cook until onion becomes translucent, stirring occasionally so all sides cook evenly.
- As the onion is cooking prep the potatoes by washing them and running them through a spiralizer onto a cutting board. Then run a knife through the noodle spirals a few times to make the pieces as small as preferred.
- Stir in the pressed garlic into the onion and allow to cook until the garlic becomes fragrant.
- Toss in the spiralized potatoes into the onion/garlic mixture. If the pan is somewhat dry add a few splashes of water. Cover the pan with a lid and allow the potatoes to steam for a couple minutes. Stir the potatoes and allow them to continue to cook/steam until they have reached your preferred softness.
- Once potatoes have softened stir in the sausage crumbles and scallions. Serve hash as is, or top with a fried egg. Or use as the filling in these peppers.
- Preheat oven to 350 F. Use the olive oil to grease a baking dish. Wash and cut the sweet peppers in half. Remove the ribs and seeds. Fill each pepper with the sausage and sweet potato filling. Bake for 20-30 minutes, or until sweet peppers have softened to your liking.