Southwestern Sausage, Egg and Cheese Stuffed Peppers

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Six

Replace your taco bar with these breakfast stuffed peppers. Filled with sausage, egg and cheese, this twist on stuffed peppers is a great way to switch up your weekly specials.

Ingredients

6 poblano peppers*
4 large eggs
4 large egg whites
½ tsp. salt (optional)
8 oz. Jones Precooked Golden Brown Sausage Links cut into ½-in. pieces
½ cup prepared salsa
¾ cup shredded sharp cheddar cheese
Chopped cilantro (optional)

Steps

  1. Preheat broiler. Place whole peppers on foil-lined baking sheet. Broil peppers three to four inches from heat source, for 15 minutes, or until skin of peppers is evenly blackened, turning as needed.
  2. Wrap peppers in foil from pan and let stand 10 minutes. Peel off and discard blackened skin from peppers. Cut slit in one side of each pepper; discard seeds and place peppers, split sides up, in shallow baking dish.
  3. Cook mixture in large nonstick skillet over medium heat until eggs are soft-set, stirring occasionally. Remove from heat.
  4. Meanwhile, beat together eggs, egg whites and salt. Stir in sausage.
  5. Preheat oven 375°F.
  6. Carefully fill peppers with sausage mixture; spoon salsa over stuffed peppers.
  7. Bake for 15 minutes, or until heated through.
  8. Sprinkle cheese over peppers and continue baking until cheese is melted, 3 to 4 minutes.
  9. Garnish with cilantro if desired. 

Recipe by Jones Dairy Farm

Additional Tips

Additional Tips

*If poblano peppers are not available, substitute three large red, yellow or green bell peppers, cut in half and seeded. Place cut sides down and broil until skin is evenly blackened. Proceed with recipe directions.

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources