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Egg-Stuffed Breakfast Peppers

A delightful morning treat featuring bell peppers stuffed with fluffy eggs, vibrant vegetables, and optional cheese for a savory explosion of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large bell peppers (any color)
  • 6 large large eggs
  • 1 cup diced vegetables (onions, tomatoes, spinach - your choice) Feel free to customize your vegetables.
  • 1 cup shredded cheese (optional) Add for extra flavor.
  • 2 tablespoons olive oil
  • to taste salt and pepper Season according to preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut the tops off the bell peppers and remove the seeds. Drizzle the insides with olive oil and sprinkle with a pinch of salt and pepper.
  3. In a bowl, whisk the eggs together. Add your diced vegetables and cheese if you’re using it. Season with more salt and pepper according to your taste.
Assembly
  1. Pour the egg mixture into each bell pepper until they are about three-quarters full. Be careful not to overfill, as the eggs will rise.
Baking
  1. Place the stuffed peppers in a baking dish. Add some water to the bottom of the dish to help steam the peppers while they bake. Bake for 25-30 minutes, or until the egg is set and the peppers are tender.
Serving
  1. Once cooked, remove from the oven and let cool for a few minutes before serving. Enjoy your Egg-Stuffed Breakfast Peppers hot or at room temperature!

Notes

Storing: Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in the oven at 350°F (175°C) for about 15 minutes or in the microwave for a quicker option.