Breakfast Stuffed Bell Peppers

Stuffed vegetables have been taking over the internet, but who can blame our obsession when they’re so simple, appetizing and nutritious! We stuff our vitamin C-rich peppers with heavenly bacon, eggs and mushrooms. Bake these babies in advance, and reheat for a fiber-packed a.m. meal during rushed mornings.

Ingredients for servings

    Breakfast Stuffed Bell Peppers

  • 2 medium bell peppers

  • 4 slice reduced-sodium bacon chopped

  • 2 tablespoon chopped onion

  • 0.5 cup sliced mushrooms 2 ounces or 35 grams

  • 6 large eggs 50 grams each

  • 0.25 teaspoon salt

  • 0.125 teaspoon black pepper

  • 0.25 cup grated Cheddar cheese 1 ounce or 30 grams

  • 1 teaspoon chopped chives


  • Preheat oven to 350°F.

  • Slice bell peppers in half, remove interior stem and seeds. Place in a 2-quart baking dish. Set aside. (If bell pepper bottoms are very rounded, place crumbled foil in between so peppers remain level when filled and baked.)

  • Cook bacon in a large skillet over medium heat for 4 minutes or until crispy. Remove bacon, and drain on paper towels. Drain off all but 1 teaspoon bacon fat. In the same skillet, cook onions and mushrooms over medium heat about 4–5 minutes or until tender. Add spinach, and cook for 2 minutes, tossing occasionally with tongs. Drain excess liquid. Stir in bacon. Spoon mixture evenly into prepared pepper halves. Top each pepper with 1 tablespoon cheese.

  • Whisk together eggs, salt, and pepper. Pour evenly into peppers. Bake 25–30 minutes, until eggs are set.

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