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    Home ยป Recipes ยป Breakfast

    Breakfast Stuffed Peppers

    Published: May 10, 2023 ยท Updated: May 17, 2023 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Breakfast stuffed peppers are egg and cheese stuffed bell peppers for a delicious way to boost your veggie intake first thing in the morning.

    plate with breakfast stuffed bell pepper, bowl of salsa, and English muffin, next to napkin with silver fork and knife, cut avocado, and cup of tea.
    • About Breakfast Stuffed Peppers
      • Ingredients
        • Recipe Cost
    • How to Make Breakfast Stuffed Peppers
    • Recipe Tips
      • Variations
        • Ingredient Substitutions
        • Flavor Options
        • How to Make Allergy-Friendly
        • How to Fix a Mistake
      • Make-Ahead Ideas
      • Storage Suggestions
    • Frequently Asked Questions
      • Nutrition Benefits
      • What to Serve with Breakfast Stuffed Peppers

    About Breakfast Stuffed Peppers

    If you are a fan of savory breakfasts and veggies, you'll love these breakfast stuffed bell peppers.

    They are pretty easy, and I love that they pack in the veggies first thing in the morning.

    Plus, there is no wasting here.

    After slicing off the tops of the peppers, you dice any salvageable bell pepper around the stem. Then you'll use that to add to the onion for seasoning the eggs.

    Another great thing about these egg-stuffed peppers is that you can season them to your liking.

    As written, the recipe is pretty basic with only salt and pepper.

    However, you can add any seasoning you prefer, like dried herbs and spices.

    Italian seasoning or southwest seasoning would both be tasty additions.

    white cutting board with yellow, orange, and red bell peppers with their tops removed and chopped.

    Ingredients

    Bell peppers: Any color bell pepper you like are a good option. The recipe has been tested using red, green, yellow, and orange bell peppers.

    Green bell peppers have a more distinct flavor and are not as sweet as red, yellow, and orange. But they are usually less expensive and still taste great in this recipe.

    Oil: To sauté the veggies, you can use olive oil, avocado oil, canola, oil, butter, or bacon grease.

    Onion: To add even more veggies to this breakfast stuffed peppers recipe, you sauté a diced onion to mix with the eggs. Any onion type works - yellow, white, red, and sweet (like Vidalia and Walla Walla) onions.

    Garlic: Fresh garlic gives the egg stuffed peppers some flavor. Garlic powder or garlic salt can also be used.

    Seasoning: Salt and pepper are the basic seasonings, but you can add other spices and herbs if you'd like. Be sure you sprinkle a little bit of salt on the peppers before adding the egg filling.

    For extra assurance that your peppers will be tasty, sprinkle each pepper with a little extra salt before filling it with cheese and eggs.

    Eggs: Generally, about 3 large eggs will fill the bell peppers. However, depending on the size of the bell peppers, you might want to add an additional egg to fill the peppers. You want the egg to go about โ…” of the way up the inside of the bell pepper.

    Cheese: Cheddar is the cheese used for testing the recipe, yet you can use whatever cheese you like. Mozzarella, pepper jack, Monterey jack, feta, parmesan, manchego, and cotija are all good options.

    egg, red bell pepper, onion, small bowl with oil, block of cheddar cheese, small bowl with garlic powder, salt, and red pepper flakes.

    Recipe Cost

    • bell peppers 3 medium: $2.94
    • oil 1 teaspoon: $0.08
    • onion 1 medium: $0.50
    • garlic 1 clove: $0.06
    • salt ยผ teaspoon: $0.01
    • black pepper ยผ teaspoon: $0.03
    • eggs 3 large: $0.84
    • cheddar cheese ยฝ cup: $0.58

    TOTAL COST: $5.04 or $1.68/serving (Based on San Diego grocery stores 2023)

    Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Be sure to scroll down to the full recipe to see the specific ingredients and directions.

    How to Make Breakfast Stuffed Peppers

    bell peppers chopped on cutting board, bell peppers and onions cooking in skillet, bell peppers and onions being stirred into eggs, half cut bell peppers in a skillet, stuffed bell peppers topped with cheese, baked stuffed bell peppers.

    Time needed: 50 minutes.

    Breakfast Stuffed Peppers are an easy, tasty, high protein egg dish you can make in advance for meal prep.

    1. Prepare the bell peppers.

      Slice off tops and dice any usable bell pepper.

    2. Sauté onion and any bell pepper.

      Season the veggies, and let cool.

    3. Whisk together eggs.

      Slowly add in veggies, so you don't scramble the eggs.

    4. Fill bell peppers with egg mixture.

      Bake.

    5. Sprinkle with cheese.

      Bake until eggs are cooked through.

    6. Enjoy!

      two red bell peppers and one green pepper filled with eggs, cheese, and green onions in a cast iron skillet on a blue hot pad on a wooden table.

    Recipe Tips

    Variations

    Ingredient Substitutions

    Cheese: Many different types of cheese will be delicious for egg-stuffed peppers, like Mozzarella, pepper jack, Monterey jack, feta, parmesan, manchego, and cotija.

    bear paw oven mitts holding a blue pot with red, yellow, and orange bell peppers filled with eggs and cheese.

    Flavor Options

    Spices: To add a different flavor to this basic egg stuffed pepper recipe, you can add herbs and spices when adding salt and pepper. Here are some options...

    • ยฝ teaspoon Italian seasoning
    • ยฝ teaspoon chili powder + ยผ teaspoon cumin
    • ยผ teaspoon dried oregano + ยผ teaspoon dried thyme or rosemary

    For extra heat:

    • Add ยผ teaspoon of red pepper flakes or cayenne pepper
    • Or add one minced jalapeno when adding the minced garlic.
    cut open egg stuffed bell pepper topped with salsa and avocado on a plate with an English muffin, next to a cut avocado, bowl of salsa, and cup of tea.

    How to Make Allergy-Friendly

    These breakfast stuffed peppers are naturally gluten-free, soy-free, and nut-free.

    To make them dairy-free, use dairy-free cheese.

    How to Fix a Mistake

    Not enough egg: The peppers should be about โ…” full once you add the eggs. If they are only halfway full, whisk another egg and pour it into the peppers.

    Peppers burn before the egg cooks: Turn the heat down to 350*F and tent the peppers with foil.

    blue pot with breakfast stuffed peppers next to a teal tea pot, cup of tea, cut avocado, fork and knife, and a plate with yellow bell pepper stuffed with eggs and cheese, bowl of salsa, and English muffin.

    Make-Ahead Ideas

    These can be made ahead of time and kept in the fridge or freezer until you're ready to enjoy them.

    Prepare as directed and reheat in the microwave (for 45 to 90 seconds), air fryer (at 300F for 5-10 minutes), or oven (at 325 for 5-15 minutes).

    Storage Suggestions

    Keep the cooked breakfast stuffed peppers in an airtight container in the fridge for up to 4 days.

    They can also be frozen in an airtight container for up to 4 weeks.

    Frequently Asked Questions

    Do you have to blanch green peppers before stuffing?

    No, you do not need to blanch green peppers before stuffing them in this breakfast stuffed pepper recipe. They will soften enough when they are baking after being stuffed.

    Are eggs and peppers healthy?

    Eggs and peppers are both nutrient-rich foods. It depends on how you define healthy, but this recipe for stuffed peppers with egg is a good source of multiple vitamins, minerals, protein, and fiber.

    How many days are stuffed bell peppers good for?

    Stuffed bell peppers are good for about 4 days from the refrigerator and 4 weeks from the freezer.fork and knife, avocado, cup of tea, pot of stuffed breakfast peppers, and a red bell pepper stuffed with cheese and eggs on a plate next to english muffin and bowl of salsa.

    Nutrition Benefits

    Each breakfast stuffed pepper provides 189% RDA Vitamin C, 83% RDA Vitamin A, 15% RDA calcium, 12% RDA potassium, and 11% RDA iron.

    Eggs are high in Vitamin B12, riboflavin, choline, and selenium.

    Plus, both eggs and peppers are full of antioxidants.

    With 3 grams of fiber and 12 grams of protein, they will also help keep you full.

    However, be sure to pair them with a carbohydrate since they are naturally low carb.

    bear oven mitts holding a pot with baked stuffed bell peppers with eggs and cheese.

    What to Serve with Breakfast Stuffed Peppers

    Because these stuffed peppers are low in carbs, I recommend pairing them with a carbohydrate like toast, muffins, or oatmeal.

    A microwave oatmeal cookie is another quick, delicious pairing for extra fiber and carbs.

    Cooked rice and beans, breakfast quinoa, beans, or rice would also pair well with these egg stuffed peppers.

    They're also really tasty served with salsa, avocado, or sprinkled with fresh herbs.

    Final thoughts:

    Whether you like savory breakfasts, are trying to enjoy eggs in a different way, or want more veggies, these breakfast stuffed peppers are a great choice.

    This basic recipe can be customized to your liking, and it's great to make for meal prep to have veggies-filled breakfasts for the week.

    yellow bell pepper filled with eggs and cheese cut open on a plate, topped with avocado and salsa, next to english muffin and an avocado, fork, bowl of salsa, and tea.

    MORE VEGGIE-FILLED BREAKFAST RECIPES YOU'LL LOVE:

    • Mushroom and Sausage Hash
    • Spinach Cottage Cheese Egg Muffins
    • Hash Brown Skillet Breakfast Casserole
    • Breakfast Tostadas
    plate with a bowl of salsa, english muffin, and yellow breakfast stuffed pepper.

    Breakfast Stuffed Peppers

    Veggie, egg, and cheese stuffed bell peppers that are a delicious way to boost your veggie intake first thing in the morning
    5 from 1 vote
    Print Rate
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 3
    Author: Meme
    Total Cost: $5.04 or $1.68/serving

    Ingredients

    • 3 bell peppers
    • 1 teaspoon olive oil
    • 1 medium onion diced
    • 1 clove garlic minced
    • ยผ teaspoon salt
    • ยผ teaspoon pepper
    • 3 large eggs
    • ยฝ cup shredded cheese divided
    • 1 green onion chopped, optional

    Instructions

    • Cut the tops off the peppers (where the stem is), and take out the ribs & seeds. Set aside.
    • Slice the stems off and cut off any of the bell pepper around the stem & dice it.
    • Add oil to a oven proof skillet and heat over medium. Saute onions and any leftover bell pepper until slightly softened, about 5 minutes. Add in garlic, salt, and pepper, and stir for 30 seconds. Remove from heat and let cool.
    • Preheat the oven to 400°F and place the oven rack on the bottom half of the oven.
    • Whisk together eggs and slightly cooled veggie mixture.
    • Put the bell peppers in the oven-proof skillet, cut side up. Sprinkle one tablespoon of cheese on the inside of each bell pepper. If desired, sprinkle each pepper lightly with a dash of salt.
    • Fill evenly with the egg mixture. 
    • Transfer skillet to the preheated oven and bake for 30 minutes or until egg is almost set.
    • Sprinkle with remaining cheese, and bake until the egg is set and cheese is melted after about 10-15 minutes. Sprinkle with green onion and enjoy!

    Notes

    *Depending on the size of the bell peppers, you might want to add an additional egg to fill the peppers. You want the egg to go about โ…” of the way up the inside of the bell pepper.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    Meme

    This post was originally published on September 23, 2013. The text, recipe, and photos have been updated.


    Breakfast Stuffed Peppers Nutrition Facts

    Nutrition Facts
    Breakfast Stuffed Peppers
    Serving Size
     
    1 pepper
    Amount per Serving
    Calories
    188
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    201
    mg
    67
    %
    Sodium
     
    389
    mg
    17
    %
    Potassium
     
    405
    mg
    12
    %
    Carbohydrates
     
    12
    g
    4
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    4164
    IU
    83
    %
    Vitamin C
     
    156
    mg
    189
    %
    Calcium
     
    145
    mg
    15
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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