Mother’s Day is a fantastic reason to get together as a family and have brunch. We don’t have any traditions for Mother’s Day in my family… other than that we don’t go out to eat. This year, David and I hosted my mom, her husband, my brother and his girlfriend. It was a delicious and nutritious breakfast and was great to spend the entire weekend at home for once.
When figuring out what to cook, David had a fantastic idea to make a Breakfast Stuffed Pepper. I loved the idea and decided to run with it a little bit. I made two versions of the stuffed peppers. The girls had a vegetarian stuffed pepper and the boys had the same mixture, but with spicy pork sausage added to it. They were a hit, but feel free to switch up the vegetables for ingredients that you have in your fridge and what you like.
What you need (6 servings):
1 onion, diced
3 cloves of garlic, minced
2 small zucchini, finely diced
1 tomato, diced
6 mushrooms, diced
3 handfuls of kale, chopped
6 bell peppers
1 cup of cooked quinoa (we mixed red and regular)
1 tablespoon olive oil
6 tablespoons cheese of your choice, we used a breakfast brie
Salt and pepper to taste
*Optional: sausage or meat of choice*
First things first, you’re going to want to spend some time chopping and dicing. Because you’ll be filling the pepper with all these delicious ingredients, you’ll want them to be diced decently small. This will allow a little bit of each ingredient in every bite. Then heat a large pan over medium-high heat with the olive oil. First add the garlic and onion and cook until they are fragrant.
One by one, add the different vegetables to the pan. You’ll want to start with the ingredients that will take the longest. In my case, I added the zucchini, then the tomato and mushrooms, then the kale was last. It won’t be the end of the world if you go out of order, but it’s nice to have ingredients cooked to the same degree.
After the vegetables were cooked, I added the quinoa, salt and pepper to the pan. Mix them all together. If you have the intention of cooking some peppers with meat, I’d cook the meat in a separate pan and then add the vegetables and quinoa to the meat once it’s cooked. If you’re keeping them vegetarian, don’t worry about the extra dishes.
At this point, I prepped my peppers. I tried to cut as little off the top as possible, but made sure to keep them flat and with a large opening. Our oven is not fully working right now, so David grilled the outside of the peppers for about 5 minutes to get them soft.This step is optional if you have a functional oven.
I wanted to keep the egg somewhat separate, so I scrambled them in another pan with a little bit of cooking spray. I just beat the eggs with salt and pepper.I cooked them to be soft-scrambled, since they’d be cooking more in the oven. Then I folded the eggs in to the vegetable mixture with some cheese. Next it’s time to fill!
I placed the peppers in little casserole dishes, but feel free to use any oven-safe dish that you’d like. We placed the peppers on the bottom rack of the oven and put the oven on a low broil. If you don’t grill your peppers ahead of time, bake them at 375 for about 20 minutes. The pepper should be soft, the filling should be hot and the cheese should be melted.
It was the perfect brunch with a fresh salad and sweet, summer berries.
I hope you had a fantastic weekend filled with time spent with loved ones!