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Baked Egg-Stuffed Bell Peppers

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These colorful bell peppers are halved and filled with eggs, fresh vegetables, and protein-packed toppings like turkey, cheese, olives, or bacon. A vibrant, low-carb breakfast or brunch dish that’s easy to customize and great for meal prepping.

Ingredients

Scale
  • 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

Instructions

  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 (e.g., cherry tomatoes and feta, turkey and cheese, bacon and corn).
  4. Crack one egg into the center of each pepper. Sprinkle with salt, pepper, and chives.
  5. Bake for 20–25 minutes, or until egg whites are set and yolks are cooked to your liking.
  6. Serve warm, garnished with extra herbs or avocado if desired.

Notes

  • You can prep the peppers and toppings ahead of time for quicker assembly in the morning.
  • Experiment with different fillings like spinach, mushrooms, or onions.
  • Use a muffin tin to keep peppers upright during baking if needed.

Nutrition

Keywords: baked eggs, stuffed bell peppers, low carb breakfast, meal prep, healthy brunch

Find it online: https://foodiecara.com/baked-egg-stuffed-bell-peppers/