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Sausage n potato tossed with lemon zest & dill, topped with an egg & baked within bell peppers

Serves 4


4 red, yellow or orange bell peppers

2 small red potatoes, skins scrubbed

1/2lb spicy breakfast sausage, cooked

1tbsp parsley, chopped

1-1/2tbsp dill, chopped, plus more for garnish

Zest of 1 lemon

1/2tsp red pepper flakes

4 eggs


Preheat the oven to 400 degrees. Microwave or boil the potatoes until just tender and let cool. Chop into large chunks and place in a bowl with the sausage thru red pepper flakes, along with salt n pep. Stir together gently.


Cut the tops off the bell peppers and trim a little off the bottoms to make level. Remove the seeds from the centers and place upright in a 8x8” baking dish. Divide the stuffing between the peppers and top them all with an egg. Sprinkle with salt n pep and bake 35-40min, until egg whites are set. Serve immediately or refrigerate for up to 3 days.



Don’t do it.