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Breakfast Stuffed Peppers

September 20, 2018

 It's a pepper party at PIP, say that 10 times fast, would ya? We know you're getting peppers this week, hopefully in wonky shapes and colors, and wanted to switch up your grandma's recipe for stuffed peppers, breakfast style. Using a pepper half is the perfect vehicle for baked eggs, and some other fillings of your choice. It's fairly simple, all you have to do is cut the pepper in half, remove the seeds, and fill with either sausage or bacon, maybe some chopped veggies you have on hand, pour in some scrambled eggs, and bake! This recipe is low carb, and paleo if you remove the cheese, up to you! Let's get into it!

Breakfast Stuffed Peppers
serves 4

2-3 Perfectly Imperfect bell peppers
1/2 pound cooked sausage, you can use Italian, breakfast or smoked.
4 eggs, whisked
salt & pepper
3 Tablespoons goat cheese
2 Tablespoons Greek yogurt






















1. Preheat oven to 350. Cut bell peppers in half, remove the seeds. You want the pepper to be a cup shape to hold all the ingredients, so remove the inner stem to make room.
2. Line a baking sheet or pan with the pepper halves. Fill each half with 1-2 tablespoons of cooked sausage, and pour 2-3 tablespoons of scrambled egg mixture. Sprinkle with salt and pepper.
3. Bake for 30 minutes, or until eggs are set.
4. Dollop greek yogurt on top, sprinkle with goat cheese, and serve.


These make great "on the go" breakfasts for the week, so feel free to refrigerate and reheat as needed.


 We can't wait to see what you come up with this week! Hopefully these easy stuffed peppers make their way into your kitchen, and you love them as much as we do! Tag us in your foodie photos on Instagram, @perfectlyimperfectproduce , so we can share your ideas on our story! See you next week!

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