Breakfast Stuffed Peppers
Bell pepper halves filled with sausage, spinach and cheddar, then topped with eggs and baked until the peppers are tender and the eggs set. They are colorful, filling and easy to make ahead.
Nutrition per serving
1 stuffed pepper half- Net carbs
- 6g
- Calories
- 393kcal
- Protein
- 20g
- Fat
- 32g
- Total carbs
- 8.1 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian (mushroom & feta): Browned mushrooms and salty feta replace the sausage and cheddar, for a meat-free, Mediterranean-leaning pepper.
- Cook the mushrooms in the extra oil over medium-high heat 6–7 minutes, until browned and dry, before stirring in the spinach.
Tex-Mex (chorizo & Jack): Spicy chorizo, pepper Jack and a spoonful of salsa on top make these taste like a breakfast burrito in a pepper.
- Brown the chorizo to 160°F (71°C) and drain it before adding the spinach. Top each pepper with a spoonful of salsa to serve.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $6.01 for 4 servings ($1.50 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C). Brush the pepper halves inside and out with the oil and set them cut-side up in a baking dish that holds them snugly; crumpled foil keeps wobbly ones level. Bake 10 minutes to soften slightly.
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Meanwhile, brown the sausage in a skillet over medium heat, breaking it up, 7–8 minutes, until no pink remains (160°F/71°C). Stir in the spinach just until wilted and take the pan off the heat.
-
Whisk the eggs, cream, salt and pepper.
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Divide the sausage mixture and half the cheddar among the pepper halves, then carefully pour in the egg mixture, filling each nearly to the rim. Top with the remaining cheese.
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Bake 25–30 minutes, until the eggs are puffed and set in the center (160°F/71°C) and the peppers are tender when pierced. If the cheese browns too quickly, lay foil loosely over the dish.
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Rest 5 minutes and sprinkle with chives before serving.
Tips for success
-
Choose wide, flat-sided peppers that sit level when halved. They hold more filling and won't tip the egg out. - Red, yellow and orange peppers are sweeter. Green ones are more savory and about 1 g lower in net carbs per serving.
- To make ahead, bake, cool and refrigerate. They reheat well in a 350°F (175°C) oven in about 15 minutes, or in the microwave in 2.
Nice to have, not needed
- A spoonful of salsa or hot sauce on top livens up a reheated pepper — they are well seasoned without it.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Warm at 350°F (175°C) for about 15 minutes, or microwave 2 minutes.
Prep tip: Pack them upright in a snug container so the filling stays put.
Refrigerate in an airtight container up to 4 days.
Variations
2 variations, each with its own ingredients and macrosVegetarian (mushroom & feta)
DietBrowned mushrooms and salty feta replace the sausage and cheddar, for a meat-free, Mediterranean-leaning pepper.
- bulk breakfast sausage → mushrooms
- sharp cheddar → feta
- + ½ tbsp extra olive oil
5.8 g net · 234 kcal · 14 g protein · 17 g fat · ≈$1.62 per serving (−0.2 g net carbs vs the original)
Tex-Mex (chorizo & Jack)
FlavorSpicy chorizo, pepper Jack and a spoonful of salsa on top make these taste like a breakfast burrito in a pepper.
- bulk breakfast sausage → raw Mexican chorizo
- sharp cheddar → pepper Jack cheese
- + ¼ cup salsa
6.3 g net · 314 kcal · 18 g protein · 23 g fat · ≈$1.60 per serving (+0.3 g net carbs vs the original)
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