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Quiche Stuffed Peppers

Recipe by A yummy twist on stuffed peppers. So easy and no mess. See the recipe for a fast and easy trick to browning sausage with no greasy mess! From the kitchen of Rebekah Osowick


  • 2 bell peppers - cut in half from stem to bottom and hollowed of seeds
  • 1 cup ground breakfast sausage - browned
  • 1/2 onion - diced
  • 1 package frozen spinach - thawed
  • 1 cup shredded cheese - cheddar or mozzarella work well
  • 1 tomato - diced
  • 6 eggs - lightly wisked
  • 1 Tbsp Demarle Green Onion and Roasted Red Pepper seasoning
  • salt and pepper to taste


1. Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients except the bell peppers. Place the Sunflower Mold, Grande Mold, or other large mold onto the Perforated Baking Sheet.

2. Place the 4 pepper halves into the mold and fill with egg mixture. Bake for 35-40 minutes or until egg mixture is no longer runny.

3. Don't want to brown your ground sausage on the stove and make a mess? No problem. Place the raw sausage on your Deep Flexiflat, cover with a Silpat and bake in the 350 degree oven for 15-20 minutes or until no longer pink. Break it up with the Polyamide Spatula and remove it from the Flexiflat for use.

4. Either drain the grease into a container by lifting and pouring or simply put the whole thing in the freezer and lift frozen grease out to dispose of. No mess!

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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