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

Did you know that September is National Breakfast Month?

Well, it is, so this week I'll be celebrating with a week's worth of breakfast recipe posts.

Last year, I did this and posted some of my favorite breakfasts: Protein Pancakes, Breakfast Casserole, French Toast Casserole, Pumpkin Bread with Streusel Topping, plus 10 quick recipes

Starting off the week, I've got some Breakfast Stuffed Peppers

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

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Here's how you make them:

Cut the stem off the tops of the peppers and take out the ribs and seeds. If there is any salvageable bell pepper around the stem, I typically dice that and set aside.

Now dice an onion. Sauté the onion {and any diced bell pepper}. Set aside to cool.

Preheat the oven. Whisk together the egg & sautéed vegetables and evenly fill the bell peppers. Top with cheese & bake. Enjoy!

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

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Print Rate

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 3

Author: Meme

Ingredients

• ▢ 3 bell peppers
• ▢ 1 teaspoon olive oil
• ▢ 1 medium onion diced
• ▢ 1 clove garlic minced
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 3 large eggs
• ▢ 1/2 cup shredded cheese divided
• ▢ 1 green onion chopped
• ▢ salsa for serving

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 the inside of each bell pepper. 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 egg is set and cheese is melted {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 2/3 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

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Meme

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