Page 103
Originally posted 4/12/2020
Potatoes, onions, tri-colored peppers, cheese, sausage with a kick from the jalapeño and paprika makes for a hearty and tasty breakfast.
I hear you ask, “How did you get a yellow pepper when you posted yesterday that there weren’t any at the store?” Well, these came from the freezer. Thank goodness for frozen peppers and onions because things being the way they are the freezer has become a much more integral part of our food storage. Peppers and onions, when you don’t need snap after cooking, are as good from the freezer as the fridge. I don’t waste food when I make smaller batches and have leftover raw onions or peppers. I chop them up, put them into a good zip top bag, and pop them in the freezer for a head start on prep the next time I need chopped peppers or onions.
