These Baked Egg-Stuffed Bell Peppers are a nutritious and colorful breakfast or brunch option, featuring halved bell peppers filled with eggs, fresh vegetables, and savory protein-rich toppings. Whether you choose crispy bacon, tender turkey slices, or flavorful cheese, this dish is perfect for a wholesome start to the day. It’s low in carbs, gluten-free, and great for meal prep.

Why You’ll Love This Recipe

This recipe is ideal for anyone seeking a healthy and visually appealing breakfast that doesn’t skimp on flavor. Each stuffed pepper offers a balance of protein, healthy fats, and fiber, making it both filling and satisfying. You’ll love how easy it is to mix and match toppings depending on your dietary needs or whatever ingredients you have on hand. Plus, it’s perfect for making ahead and reheating during busy mornings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 large bell peppers (red, yellow, green), halved and seeds removed
• 6 large eggs
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cooked bacon or turkey slices
• 1/4 cup corn kernels
• 1/4 cup black olives, sliced
• 1/2 cup shredded cheese (mozzarella, cheddar, or feta)
• 1 tablespoon chopped fresh chives
• Salt and black pepper to taste
• Olive oil spray

Directions

1. Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
2. Lightly spray or brush the pepper halves with olive oil and place them on the tray, cut-side up.
3. In each bell pepper half, layer a combination of toppings, such as cherry tomatoes and feta, turkey and cheese, or bacon and corn.
4. Crack one egg into the center of each pepper. Sprinkle with salt, black pepper, and fresh chives.
5. Bake for 20–25 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.
6. Serve warm, optionally garnished with herbs or sliced avocado.

Servings and timing

This recipe makes 6 servings—one stuffed pepper half per serving.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

• Vegetarian Option: Omit bacon or turkey and add mushrooms, spinach, or diced zucchini.
• Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes.
• Different Cheeses: Try goat cheese, pepper jack, or Swiss for unique flavor profiles.
• Vegan Alternative: Use a tofu scramble or plant-based egg substitute in place of regular eggs.
• Mediterranean Style: Use feta, olives, and sun-dried tomatoes for a tangy, savory twist.

Storage/Reheating

Storage: Allow the baked peppers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days.

Reheating: To reheat, place in a microwave-safe dish and heat for 45–60 seconds. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.

FAQs

What kind of bell peppers work best for this recipe?

Red, yellow, and orange bell peppers are sweeter and work well, but green bell peppers are also a great low-cost option.

Can I make these ahead of time?

Yes, they can be made in advance and stored in the refrigerator for up to 4 days, making them perfect for meal prep.

Can I freeze egg-stuffed bell peppers?

Freezing is not recommended as the texture of the eggs may change significantly upon thawing.

What’s the best way to keep the eggs from overflowing?

Use large bell peppers and ensure the pepper halves are level on the tray. Press down toppings slightly to create a nest for the egg.

Can I use egg whites only?

Yes, using egg whites only is a great way to reduce cholesterol and calories.

Are these suitable for a keto diet?

Yes, these are naturally low in carbs and high in protein and healthy fats, fitting well into a ketogenic meal plan.

Can I add more vegetables?

Absolutely. Diced mushrooms, spinach, onions, or even broccoli can be added before the egg for extra nutrients.

What protein options can I use besides bacon or turkey?

Ham, sausage crumbles, or shredded rotisserie chicken are excellent alternatives.

Can I use frozen vegetables?

Yes, but thaw and drain them thoroughly to avoid excess moisture inside the peppers.

Do I need to pre-cook the peppers?

No, they cook through during baking. However, for softer peppers, you can par-bake them for 5–7 minutes before adding the filling.

Conclusion

Baked Egg-Stuffed Bell Peppers are a versatile and nutritious way to start your day. Packed with protein, fiber, and flavor, they’re easy to prepare and endlessly customizable. Whether you’re cooking for a crowd or prepping a week’s worth of breakfasts, this dish offers convenience without sacrificing taste or nutrition.

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