Meal Prep: Breakfast Stuffed Peppers

• Gluten free

• Meat

  • 1/2 lb Ground pork

• Produce

  • 1 tbsp Garlic
  • 1 cup Red potatoes
  • 1/2 cup Shallot
  • 1 cup Sweet potato
  • 1 tbsp Thyme, fresh

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 3 Red peppers, large
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup White cheddar cheese

Found on fitfoodiefinds.com

Ingredients

• 3 large red peppers (or any color!)
• ½ lb. ground pork
• 3 tablespoons olive oil
• ½ cup shallot, finely minced
• 1 cup red potatoes, finely diced
• 1 cup sweet potato, finely diced
• salt and pepper, to taste
• 1 tablespoon minced garlic
• 1 tablespoon Italian seasoning
• 1 tablespoon fresh thyme
• 1 tablespoon maple syrup
• 6 eggs, large
• ½ cup white cheddar cheese

Directions

• First, preheat oven to 375ºF and spray a casserole dish or cake pan with nonstick cooking spray.
• Prep peppers by slicing in half (hot dog way) and removing the seeds and innards. Rinse, dry, and set inside casserole dish.
• Saute ground pork on medium/high heat for a few minutes, just to cook it about half way. Remove and place in large bowl.
• Wipe grease from pan and then heat about 3 tablespoons of olive oil to medium/high heat. Add in ½ cup shallot, red potato, and sweet potato. Season with minced garlic, Italian seasoning, fresh thyme, salt and pepper. Saute for about 5 minutes minutes only to partially cook the potatoes. They will continue to cook in the oven! Remove and add into the same bowl as the ground pork.
• Mix together potato mixture with the ground meat. Then, add in about a tablespoon of maple syrup.
• Use a spoon to transfer mixture into peppers, filling them about ¾ of the way. You may have a little left over depending on how big your peppers are! Crack a large egg on top of each pepper, being very careful not to puncture the yolk!
• Place in oven at 375ªF for around 35 minutes (depending on how running you like your yolk.
• Season with salt and pepper and sprinkle on some white cheddar cheese.

Nutrition