"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Breakfast Peppers Recipe

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This recipe for Breakfast Peppers, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Garscadden
Added: Thursday, March 5, 2009


6 Red Bell Peppers,
2 c. white rice,
1/2 stick butter,
8 eggs,
1 small finely diced white onion,
1 tsp. ground cumin,
1 T garlic,
1 lb. chorizo sausage (ground or sliced thinly),
1 can diced tomatoes,
2 c. shredded cheddar cheese
salt and pepper to taste

Cut tops off of peppers (and a little of the bottom to make them stand upright). Finely dice the useable parts from the tops. Prepare rice according to directions. Brown sausage and drain. Saute onion, pepper and garlic in sausage pan. Scramble eggs (thin with a little water or milk, add salt and pepper) in butter. Mix together rice, eggs, sausage, veggies and cumin. Stuff peppers and top with cheese. Bake in 400 oven until peppers are crisp-tender (approximately 25 min.). Peppers may be stored in refrigerator and baked in the morning.




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