Farm Fresh Egg and Sausage Stuffed Bell Peppers
Ingredients:
4 medium red or yellow bell peppers, halved and seeded
6 large eggs
1/2 cup nondairy milk
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup chopped scallions, plus more for garnish
1 cup cooked and crumbled pork, turkey, or vegan sausage
Instructions:
Preheat the oven to 350 degrees.
Line a baking sheet or dish with parchment paper and arrange the peppers on top, cavity side up. In a medium bowl, whisk together the eggs, milk, salt and black pepper. Stir in the scallions and sausage. Pour the mixture evenly into the bell pepper halves and bake for 45 minutes.
Garnish with fresh scallions. Serve alongside a small mixed-greens salad, if desired.
Makes 2-4 servings
Recipe Source: “My Pinewood Kitchen: A Southern Culinary Cure,” by Mee Tracy McCormick