Kitchen Adventures || Bell Peppers for Breakfast
Let me begin by saying, I love stuffed peppers. I’ve tried several recipes for stuffed peppers in thepast, but they’ve definitely catered more toward lunch/dinner options. The first time I made these breakfast peppers, I was hooked! This is another recipe that is so easy, you guys won’t believe it. The best part is that you can put any combo of meat/veggies you like to make it exactly how you want it.
I portioned these guys out into meal prep containers with some kale sauteed in coconut oil with a touch of sea salt. Enjoy!
- Pro-Tip – LEAVE THE STEM ON THE PEPPER… The first time I did this, I cut it out…. and all my stuff fell out…. By leaving it intact, it turns the pepper into a perfect little “bowl” and keeps all your stuff in place 😉
Other helpful notes:
- Try to choose peppers that will be relatively when you lay them in the dish – Less likely to spill!
- Mix up your veggies, meats and cheeses as you desire — or make several different versions in the same dish and just pour the whisked eggs right over top!
- These stuffed peppers keep well in the refrigerator for a couple of days but aren’t great from the freezer — unless you are okay with your peppers being totally soft and mushy!
- 3 bell peppers halved and seeded (leave those stems on!)
- 6 eggs
- 1/4 cup milk
- 3/4 tsp salt
- 2 tbsp chopped green onion
- 1/3 cup chopped fresh spinach
- 3/4 cup shredded cheese divided
- cooked meat of your choice – I used sausage *I went ahead and made the whole pound. I had a little left over, but it depends on the size of your peppers…
- Brown your sausage in a pan just until it is no longer pink.
In a medium bowl, whisk eggs, milk and salt until combined
Lay your peppers in a lightly greased baking dish (whatever size works — you want them to be a little snug so they don’t move too much and spill).
- Begin filling your peppers with your cooked meat, layering in your cheese, onions, and spinach (or whatever you decide to fill them with) Reserve some cheese to layer on the top to achieve a nice golden crust!
Divide your egg mixture between your peppers and sprinkle with remaining cheese. Bake for 30-40 minutes, until eggs are set.