breakfast stuffed peppers

Did you know that September is National Breakfast Month?

Breakfast Stuffed Pepper from Living Well Kitchen

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

Breakfast Stuffed Pepper from Living Well Kitchen

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.

Breakfast Stuffed Pepper from Living Well Kitchen

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.


Breakfast Stuffed Peppers

by Meme Inge

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Keywords: bake breakfast entree gluten-free healthy high protein low-carb nut-free soy-free vegetarian veggie-ful eggs
Print this recipe

Ingredients (Serves 3)

  • 3 bell peppers
  • 1 tsp olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 eggs
  • 1/2 cup shredded part skim mozzarella cheese, divided
  • 1 green onion
  • salsa, for serving


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 each into 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! {I served mine with some salsa – yum!}

Nutrition Facts per serving {one filled bell pepper}:

192 calories, 11g fat (4.3g saturated), 12.6g carbohydrates, 3.2g fiber, 12.2g protein

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