So in order to help jump start the baby belly loss, as well as my husband’s sympathy weight gain we’ve started to eat healthier. I was skeptical at first because normally the idea of healthy eating brings to mind vegetables and no sweets and no fun. I want to keep a record of the yays and the boos and here’s my first yay!
Egg and Sausage stuffed peppers
1 pound of Sausage (I used spicy sausage)
1 onion coarsely chopped
A handful of mushrooms sliced
1 can of rotel
1 can of tomato paste
4-6 bell peppers (dependent upon the size)
4-6 eggs (dependent upon your number of peppers)
Chili powder and cayenne pepper (to taste)
Preheat the oven to 375, and begin browning the sausage. Slice the bell peppers in half and remove their innards seeds and all. Place them in a shallow baking dish, once the oven is preheated throw the peppers in for about 15-20 minutes, then drain them. Add the onions, rotel, mushrooms, chili powder, and cayenne pepper to the sausage. Cook until the onions and mushrooms are good and sautéed; remove the peppers from the oven and drain the water. Begin scooping the sausage veggie mix into the peppers, taking care to leave room for an egg. Crack an egg over top of each of the peppers, then cover the dish with foil and place in the oven for about 30 minutes. (Don’t forget the foil, it causes the eggs to get a weird plastic coating on them, making them gross to eat.) Let them cool for about 5 or 10 minutes and enjoy!