| | Directions | | Preheat oven to 350. Cut off top 1/2 inch of peppers; discard seeds and membranes from pepper shells. Place pepper shells, cut sides up in square 8-inch baking pan. Fill bottom of each pepper evenly with hash browns then sausage. In large bowl, mix together eggs, cheese, milk, baking mix, sour cream, garlic salt and ground red pepper. Slowly pour egg mixture evenly into pepper shells. Sprinkle with black pepper. Bake for 45 minutes or until toothpick inserted in center of each pepper shell comes out clean. |
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| Ingredients | | - |  | 4 red bell peppers |
| - | | 1 cup frozen shredded hash brown potatoes, thawed |
| - | | 1/2 pound Italian sausage, casings removed, cooked and crumbled |
| - | | 3 eggs (large) |
| - | | 3/4 cup shredded Colby-Jack cheese blend |
| - | | 3/4 cup whole milk |
| - | | 1/2 cup all-purpose baking mix (Bisquick) |
| - | | 1/4 cup sour cream |
| - | | 1/2 teaspoon Garlic salt |
| - | | 1/4 teaspoon ground red pepper |
| - | | Freshly ground black pepper |
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