These Egg Stuffed Peppers are one of my new favorite breakfast recipes! They’re incredibly easy to make, only require five ingredients, and taste absolutely delicious. Sneaking more veggies into your breakfast dishes is a great way to increase fat loss. Vegetables like bell peppers not only have vitamins and minerals that add valuable nutrition to your day, but they’ll fill you up with fiber, too. Add in protein from the eggs and calcium from the cheese, and this breakfast recipe is a real winner!
We love low-calorie recipes like this that also happen to be low in carbs. Each bell pepper boasts 215 calories, 8 grams of carbs, and 13 grams of protein. The combination of flavors taste fantastic, too, so you won’t feel like you’re missing out by eating “diet” food. Sounds like a great way to get your day started to me!
What Type of Bell Pepper Should I Choose?
You’ll notice our recipe simply asks for four whole bell peppers. There are green, red, orange, and yellow peppers, so how do you know which pepper to choose for these Egg Stuffed Peppers? It’s really up to you and your taste buds! All bell peppers are sweet, but they do have differing flavors.
Green bell peppers are slightly bitter and very strong tasting. They’re not everyone’s favorite, especially young kids. Unless you really love green bell peppers, we might advise against choosing these for your stuffed peppers.
The remaining colors are very similar in taste and could all be used for this recipe! Red peppers are the juiciest and sweetest while yellow peppers have the most fruit-forward flavor. Orange peppers can be hard to find, but their flavor has in-between characteristic when compared to reds and yellows.
In the end, it’s up to you! If you want to serve a particularly colorful breakfast, try using a combination of red, yellow, and orange bell peppers. You can also use other types of green peppers (like Poblanos or Anaheim pepper) if you want to add some spicy flavor to the dish.
Once you master these Egg Stuffed Peppers, try some other fun stuffed pepper recipes:
- Stuffed Bell Pepper Pizzas
- Stuffed Philly Chicken Peppers Recipe
- Fennel and Sausage Stuffing Stuffed Peppers
Yield: 4 servings | Serving Size: 1 stuffed pepper | Calories: 215 | Total Fat" 14 g | Saturated Fat: 7 g | Carbohydrates: 8 g | Fiber: 3 g | Sugar: 5 g | Protein: 13 g | Sodium: 457 mg | Cholesterol: 189 mg | SmartPoints (Freestyle): 4
- 4 whole bell peppers, tops cut off and seeds removed to create a bowl
- 4 eggs, lightly beaten
- 1 teaspoon kosher salt
- 1 cup fat-free cheddar cheese, shredded
- 1/4 cup green onions, chopped
- Preheat oven to 375 degrees. Line a baking sheet with foil and spray with nonstick spray. Place the peppers on the baking sheet and set aside.
- In a small bowl combine the eggs, salt, and cheddar cheese. Pour in to the pepper "bowls" and sprinkle the green onion on top. Carefully place the baking sheet in the oven and bake for about 30 minutes or until tops are golden brown. Let rest for about 5 minutes before serving.The eggs might still be a little "jiggly" but will firm up as the peppers rest.
- Tip: try this recipe with your favorite omelet ingredients such as fresh tomato, mushrooms, cooked turkey bacon or sausage! Simply add your favorite ingredients to the egg mixture before filling the peppers.