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Breakfast Stuffed Peppers

American · Breakfast · Easy

Breakfast Stuffed Peppers

Total
55 min
Prep
15 min
Serves
4
Calories
230
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Roasted pepper halves cradle spinach, potatoes and eggs under a light cheddar crust, making a colorful breakfast you can portion neatly.

Pre-roasting the shells makes Breakfast Stuffed Peppers tender before the eggs go in. A small layer of potatoes and spinach gives the eggs a base without filling the peppers so high that they overflow.

Choose large, blocky bell peppers and halve them from stem to base. Set them snugly in a baking dish to keep the filling level as the eggs set.

SavoryCheesyBakingVegetarianGluten-freeNut-free

Method

  1. Heat the oven to 400°F (200°C). Rub pepper halves with half the olive oil and place cut-side up in a baking dish. Roast for until beginning to soften.

  2. Meanwhile, simmer potatoes in a saucepan of water for until tender, then drain. Heat remaining oil in a skillet over medium heat and wilt spinach for .

  3. Mix potatoes and spinach with salt and black pepper and divide among the peppers. Make a small hollow in each filling and crack in an egg.

  4. Sprinkle with cheddar and bake for until the peppers are tender and the egg whites and yolks are set.

Forkue tips

  • If the eggs are large, let a little white drain into a cup before adding them to a shallow pepper half.

Storing and reheating

Refrigerate for 3 days. Warm covered at 325°F (165°C) until hot throughout; the egg centers become firmer after reheating.

Kitchen gear

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Nutrition per serving, estimated

230Calories
13gProtein
18gCarbs
12gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Breakfast Stuffed Peppers: FAQ

Can I scramble the eggs first?

Yes. Pour beaten eggs over the vegetable filling, leaving space at the top of each pepper, and bake until fully set.

Why are the peppers still crunchy?

Thick peppers need enough time in the initial roast. Check that their walls have begun to soften before adding the filling.

How do I store and reheat Breakfast Stuffed Peppers?

Refrigerate for 3 days. Warm covered at 325°F (165°C) until hot throughout; the egg centers become firmer after reheating.

How long does Breakfast Stuffed Peppers take?

About 55 min in total: 15 min prep and 40 min cooking.

What do I need to make Breakfast Stuffed Peppers?

The key ingredients are bell peppers, potatoes, baby spinach, eggs and cheddar, plus pantry basics.

Any tips for Breakfast Stuffed Peppers?

If the eggs are large, let a little white drain into a cup before adding them to a shallow pepper half.

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