Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 biscuits, baked and crumbled
- 1/4 cup shredded cheddar cheese
Special equipment needed:
- Large skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large skillet, cook the breakfast sausage over medium heat until browned and cooked through.
4. Sprinkle the flour over the sausage and stir until coated.
5. Slowly pour in the milk, stirring constantly, until the mixture thickens.
6. Add the salt, black pepper, garlic powder, onion powder, thyme, sage, paprika, and cayenne pepper to the skillet and stir to combine.
7. Add the crumbled biscuits to the skillet and stir to combine.
8. Spoon the sausage mixture into the bell peppers, filling them to the top.
9. Sprinkle shredded cheddar cheese over the top of each pepper.
10. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 37g
Carbohydrates: 25g
Protein: 25g
Sodium: 1240mg
Sugar: 8g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for the breakfast sausage.
- Gluten-free flour can be used instead of all-purpose flour.
- Almond or soy milk can be used instead of cow's milk.
- Any type of biscuit can be used, including gluten-free or homemade.
Variations:
- Add diced onions and bell peppers to the skillet with the sausage for extra flavor and texture.
- Use different types of cheese, such as pepper jack or mozzarella.
- Top the stuffed peppers with diced tomatoes or green onions before baking.
Tips and tricks:
- Make sure to cook the sausage thoroughly before adding the flour and milk.
- Use a whisk to stir the milk into the flour to prevent lumps.
- Bake the stuffed peppers on a baking sheet to catch any drips or spills.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of greens or with a side salad for a colorful and nutritious meal.
Garnishes:
Top the stuffed peppers with a dollop of sour cream or a sprinkle of chopped fresh herbs, such as parsley or cilantro.
Pairings:
Pair the stuffed peppers with a glass of orange juice or a cup of coffee for a classic breakfast combination.
Suggested side dishes:
Serve the stuffed peppers with a side of roasted potatoes or fresh fruit for a balanced meal.
Troubleshooting advice:
If the sausage gravy is too thick, add more milk to thin it out. If it is too thin, add more flour to thicken it.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Biscuits and gravy is a classic Southern breakfast dish that dates back to the early 1800s. The dish was popularized by the availability of flour and pork in the region.
Flavor profiles:
This dish is savory and comforting, with a creamy sausage gravy and cheesy topping.
Serving suggestions:
Serve the stuffed peppers for breakfast, brunch, or dinner for a hearty and satisfying meal.
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Taste: Savory, Rich, Comforting, Hearty, Spicy