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egg stuffed peppers
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5-Ingredient Egg Stuffed Peppers | Easy Breakfast Recipe

With plenty of fiber, protein and calcium, this low-carb recipe for egg stuffed peppers is the perfect breakfast to kickstart your day.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Breakfast
Cuisine: American
Keyword: Budget-Friendly, Low-Carb, Vegetarian
Servings: 4
Calories: 151kcal


  • 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 into 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 the extra ingredients to the egg mixture before filling the peppers.


Serving: 1pepper | Calories: 151kcal | Carbohydrates: 8g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 823mg | Potassium: 348mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4084IU | Vitamin C: 153mg | Calcium: 155mg | Iron: 1mg |
SmartPoints (Freestyle): 4