Slow Cooker Breakfast Stuffed Peppers

Peppers packed with palate-pleasing picks for a piquant platter that’s painless to prep and impossible to put down. Say that five times fast.



  • Brown sausage in skillet over medium high heat until fully cooked, drain any excess grease.
  • Pour 1/2 cup of water into the bottom of a slow cooker. Wash peppers, cut off tops and clean out ribs and seeds and place with open side up in slow cooker.
  • Crack eggs into a bowl and whisk until smooth.
  • Stir shredded cheese and green peppers into eggs and add salt and pepper.
  • Spoon egg and cheese mixture into each pepper, filling to top (amount of filling you use will vary slightly depending on size of peppers).
  • Cover and cook on high for 2-3 hours or low for 4-6 or until egg is fully set.
  • Top with chopped green onion or cilantro if desired for garnish before serving.
Recipe Courtesy of: Slow Cooker Gourmet