Turn bland mornings into colorful adventures with these easy-to-make stuffed peppers
Perfect meal prep option – make ahead and reheat for busy weekdays
Customizable with your favorite breakfast ingredients – from bacon to veggies
Low-carb, high-protein breakfast that keeps you full until lunch
Are you stuck in a breakfast rut? Those same old cereals and toast aren’t doing your taste buds any favors. I’ve been there too, and that’s exactly why I created these scrambled egg breakfast stuffed peppers. They’re vibrant, delicious, and take just minutes to prepare!
These veggie-packed bell peppers filled with fluffy scrambled eggs create a breakfast that’s both nutritious and exciting. Plus, they’re perfect for serving four people who want something different for their morning meal.
Nutrition Facts
Nutrient
Amount per Serving
% Daily Value
Calories
275
–
Protein
18g
36%
Carbohydrates
12g
4%
Fiber
3g
12%
Fat
18g
28%
Cholesterol
385mg
128%
Sodium
550mg
23%
Vitamin C
169mg
188%
Vitamin A
3850 IU
77%
Calcium
220mg
22%
Equipment & Ingredients
Kitchen Tools
Tool
Purpose
Knife
For cutting peppers and chopping ingredients
Cutting board
For prep work
Nonstick skillet
For cooking eggs
Baking dish
For baking peppers
Spoon
For filling peppers
Measuring cups/spoons
For measuring ingredients
Mixing bowl
For beating eggs
Whisk
For mixing eggs
Ingredients (Serves 4)
Ingredient
Amount
Purpose
Bell peppers
4 large
The edible vessels
Eggs
8 large
Main filling
Milk
1/4 cup
For fluffy eggs
Shredded cheese
1 cup
For flavor and texture
Breakfast sausage or bacon
1/2 cup cooked and chopped
For savory flavor
Salt
1/2 teaspoon
For seasoning
Black pepper
1/4 teaspoon
For seasoning
Olive oil
2 tablespoons
For cooking
Fresh spinach
1 cup chopped
For nutrition boost
Diced onion
1/4 cup
For flavor
Diced tomatoes
1/4 cup
For freshness
Green onions
2 tablespoons chopped
For garnish
Optional Substitutions
Eggs: Use 2 cups egg whites instead of whole eggs for lower cholesterol
Cheese: Any melting cheese works – try cheddar, pepper jack, or feta
Meat: Turkey sausage for leaner protein, or skip for vegetarian version
Vegetables: Add mushrooms, diced potatoes, or sweet potatoes
Bell peppers: Any color works – red are sweetest, green are most economical
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Step-by-Step Instructions for Beginners
Preparation Phase
Gather all ingredients and tools before starting.
Take all ingredients out of the refrigerator 15 minutes before cooking.
Cold eggs don’t scramble as evenly as room temperature ones.
Measure all ingredients and place in separate small bowls.
This cooking technique is called “mise en place” and helps prevent mistakes.
Preheat your oven to 375°F (190°C).
Turn your oven on first thing so it’s fully heated when you need it.
If your oven has a preheat indicator light or sound, wait for it before baking.
The correct temperature ensures peppers cook properly without burning.
If using a gas oven, listen for the flame to ignite before walking away.
Prepare the bell peppers.
Place each pepper on its side on the cutting board.
Hold the pepper firmly with your non-dominant hand, keeping fingers curled under.
With a sharp knife in your dominant hand, slice directly through the middle from stem to bottom.
Try to cut through the stem if possible to keep it attached to both halves.
If the stem splits off, that’s okay – the peppers will still work fine.
You should now have 8 pepper halves total (2 halves from each of the 4 peppers).
Remove seeds and membrane from peppers.
Hold one pepper half in your hand, cut side facing up.
Using a spoon (a teaspoon works best), gently scrape around the inside.
Start at the top near the stem and work your way down in a circular motion.
The white membrane and seeds should come out together.
Tap the pepper upside down over a trash can to release any loose seeds.
Repeat for all 8 pepper halves.
BEGINNER TIP: The white membrane is bitter, so try to remove as much as possible.
Arrange prepared peppers in baking dish.
Spray or lightly oil a 9×13 inch baking dish to prevent sticking.
Place all 8 pepper halves in the dish with the cut side facing up.
If any pepper halves wobble or tip over, make a small slice on the outside bottom (the curved part) to create a flat surface.
Make sure there’s a small amount of space between each pepper half.
If they’re too crowded, use a second baking dish.
Apply oil and seasoning to peppers.
Drizzle 1 tablespoon of olive oil into a small bowl.
Using a pastry brush or your fingers, lightly coat the inside of each pepper half.
Try to get oil on all the inside surfaces.
Sprinkle a tiny pinch of salt into each pepper half.
BEGINNER TIP: Too much salt now will make the dish too salty later, as the filling also contains salt.
Pre-cook the peppers.
Place the baking dish on the middle rack of your preheated oven.
Set a timer for 10 minutes.
The peppers should soften slightly but still hold their shape.
While peppers are baking, prepare the filling (steps 8-14).
SAFETY NOTE: Always use oven mitts when removing the hot baking dish from the oven.
Filling Preparation
Prepare the breakfast meat (if using).
If using bacon: Cut 4-5 strips of bacon into small pieces with kitchen shears or a knife.
If using sausage: Remove casing if present by slicing lengthwise with a knife and peeling it off.
Place a nonstick skillet on the stove over medium heat.
Allow the pan to heat for 1-2 minutes before adding meat.
You’ll know it’s hot enough when you hold your hand 3 inches above and can feel heat.
Cook the breakfast meat.
Add meat to the hot skillet (no need to add oil for bacon or sausage).
If using bacon: Cook until pieces are crispy, about 5-7 minutes, stirring occasionally.
If using sausage: Break into small chunks with a wooden spoon while cooking until no pink remains, about 5-7 minutes.
Use a slotted spoon to transfer the cooked meat to a paper towel-lined plate to drain excess fat.
Leave about 1 teaspoon of the fat in the pan for cooking vegetables (if there’s more, carefully pour it off).
SAFETY NOTE: Never pour hot grease down the sink drain. Let it cool and dispose of in trash.
Prepare the vegetables.
While meat is cooking, finely dice the onion:
Cut onion in half from top to bottom.
Peel off the outer skin.
Place one half flat side down on cutting board.
Make vertical cuts from top to bottom, not cutting all the way through.
Make horizontal cuts from front to back.
Slice downward to create small diced pieces.
Measure 1/4 cup and set aside.
Chop the spinach:
Stack several leaves together.
Roll them up like a cigar.
Slice across the roll to create thin strips.
Then cut across the strips to make smaller pieces.
Measure 1 cup and set aside.
Dice the tomato:
Cut tomato in half.
Scoop out seeds with a spoon.
Cut into small cubes about 1/4-inch in size.
Measure 1/4 cup and set aside.
Slice green onions:
Cut off and discard the root ends.
Slice thinly across the green stems.
Measure 2 tablespoons and set aside.
Sauté the vegetables.
After removing meat, the same skillet should still have a small amount of fat.
If the pan looks dry, add 1 tablespoon olive oil.
Return skillet to medium heat.
Add diced onions to the skillet.
Cook for 2-3 minutes, stirring frequently with a wooden spoon or spatula.
The onions should become translucent (see-through) but not brown.
Add chopped spinach to the skillet.
Stir continuously for about 1 minute until spinach wilts and reduces in volume.
BEGINNER TIP: Spinach cooks very quickly. It’s done when it turns dark green and shrinks down.
Prepare the egg mixture.
Crack eggs one at a time into a medium-sized bowl.
To prevent shell fragments:
Tap egg firmly on a flat surface (not the edge of the bowl).
Open the egg by pulling the shell apart over the bowl.
If any shell falls in, use a larger piece of shell to scoop it out.
Add 1/4 cup milk to the eggs.
Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Using a whisk, beat the eggs vigorously for 30-60 seconds.
The mixture should be well combined with no visible separation between whites and yolks.
The color should be a uniform pale yellow.
Small bubbles on the surface are good – they help make fluffy eggs.
Cook the egg mixture.
Check if your timer for the peppers has gone off. If so, remove them from the oven but leave the oven on.
With the cooked vegetables still in the skillet, reduce heat to medium-low.
Pour the egg mixture into the skillet over the vegetables.
Let the eggs sit untouched for about 30 seconds to begin setting on the bottom.
Using a silicone or rubber spatula, gently push the eggs from the outside edge toward the center.
Tilt the pan to allow uncooked egg to flow into the empty spaces.
Continue this gentle pushing motion as eggs form soft curds.
BEGINNER TIP: For creamy scrambled eggs, keep the heat low and stir frequently.
Finish cooking the eggs.
Continue cooking and gently stirring until eggs are mostly set but still look slightly wet on top.
This takes about 3-4 minutes total. They should look glossy but not runny.
Remove the skillet from heat immediately – eggs will continue cooking from residual heat.
The perfect scrambled eggs for stuffing should be soft but not liquidy.
BEGINNER TIP: If you wait until eggs look completely dry in the pan, they’ll be overcooked and rubbery when served.
Add mix-ins to the eggs.
Return the cooked meat to the skillet with the eggs.
Sprinkle 1/2 cup of the shredded cheese over the eggs (save the other 1/2 cup for topping).
Add the diced tomatoes.
Using a folding motion with your spatula, gently combine all ingredients.
Start at the edge of the pan and cut through the middle, then turn the spatula over like you’re carefully folding a letter.
Repeat this folding motion 4-5 times until ingredients are just combined.
BEGINNER TIP: Don’t stir vigorously or the eggs will break apart too much.
Assembly and Baking
Fill the pre-cooked peppers.
Using oven mitts, retrieve the baking dish with pre-cooked peppers.
Place on a heat-safe surface.
Using a large spoon, carefully fill each pepper half with the egg mixture.
Divide the filling evenly among all 8 pepper halves.
Press down gently with the back of the spoon to ensure filling reaches all areas.
Leave a small space (about 1/8 inch) at the top for the cheese topping.
BEGINNER TIP: If filling falls out of the sides, use your spoon to tuck it back in.
Add cheese topping.
Sprinkle the remaining 1/2 cup cheese evenly over all filled peppers.
Make sure to cover the entire top surface of each pepper half.
The cheese will create a golden crust that helps hold the filling together.
BEGINNER TIP: For extra flavor, use a mixture of cheeses like cheddar and mozzarella.
Final baking.
Carefully return the baking dish to the oven (middle rack).
Bake for 10-15 minutes until several things happen:
Cheese melts completely and begins to bubble.
Edges of cheese turn slightly golden.
Peppers become tender when pierced with a fork.
If after 15 minutes the cheese isn’t golden, turn on the broiler for 1-2 minutes.
SAFETY NOTE: When broiling, NEVER leave the oven unattended. Watch constantly to prevent burning.
Finishing and Serving
Check for doneness.
Remove baking dish from oven using mitts.
The stuffed peppers should be bubbling around the edges.
Test a pepper by inserting a knife into the side – it should go in easily.
The internal temperature should reach 165°F if you have a food thermometer.
The cheese should be fully melted and slightly golden on top.
Rest before serving.
Allow the stuffed peppers to rest for 3-5 minutes before serving.
This helps the filling set and makes them easier to handle.
During this time, the peppers will be extremely hot inside, so resting prevents burned mouths.
BEGINNER TIP: Use this resting time to clean up your prep area.
Garnish the peppers.
Sprinkle the chopped green onions evenly over all pepper halves.
If desired, add a small spoonful of salsa or hot sauce on top of each.
A small dollop of sour cream also works well as a garnish.
BEGINNER TIP: For a pretty presentation, use a paper towel to wipe any spills from the edge of the baking dish.
Serve appropriately.
For each person, serve 2 pepper halves on a plate.
Use a wide spatula to transfer peppers without breaking them.
Slide the spatula completely under each pepper half before lifting.
BEGINNER TIP: These peppers pair well with fresh fruit or a small green salad.
Troubleshooting
Problem
Cause
Solution
Watery eggs
Too much liquid in filling or vegetables
Pat vegetables dry with paper towel before cooking; drain excess liquid from skillet before adding eggs
Peppers too firm
Insufficient pre-cooking
Next time, pre-cook peppers longer (15 min instead of 10); for current batch, cover with foil and bake 5-10 minutes longer
Peppers too soft/collapsed
Overcooked or overfilled
Reduce pre-cooking time in future; if already collapsed, carefully transfer to plate using two spatulas for support
Eggs rubbery
Overcooked
Remove eggs from heat when still slightly wet; next time, cook on lower heat and stir more frequently
Filling falls out
Peppers not level or overfilled
Slice a tiny bit off pepper bottoms to create flat base; use less filling and pack more carefully
Eggs sticking to pan
Pan not hot enough or needs more oil
Next time, heat pan fully before adding eggs and use more oil or a better nonstick pan
Cheese not melting
Oven temperature too low or cheese too thick
Increase oven temperature to 400°F or use broiler briefly; shred cheese more finely
Bland flavor
Insufficient seasoning
Add more salt and pepper to taste; try adding herbs or hot sauce
Variations & Substitutions
Mexican Twist
Add 1/2 teaspoon cumin and 1/4 teaspoon chili powder to eggs
Use pepper jack cheese instead of cheddar
Top with avocado slices and fresh cilantro
Serve with salsa and a lime wedge
Add a small can of drained, diced green chilies to egg mixture
Mediterranean Style
Use feta cheese instead of cheddar
Add 2 tablespoons chopped olives and 2 tablespoons sun-dried tomatoes
Season with 1/2 teaspoon dried oregano and 1/4 teaspoon dried basil
Add 1 minced garlic clove to vegetable sauté
Drizzle with olive oil before serving
Garnish with fresh basil leaves
Veggie Lover’s
Skip the meat completely
Double the vegetables (2 cups spinach, 1/2 cup each onion and tomato)
Add 1/2 cup diced zucchini and 1/2 cup sliced mushrooms
Add 1/4 cup diced bell pepper to the egg mixture
Use a plant-based cheese alternative
Add 1 tablespoon nutritional yeast for savory flavor
Low-Carb Breakfast
Add extra protein with twice the amount of meat (1 cup)
Use heavy cream instead of milk (same amount)
Include 1/4 avocado, sliced, on top of each serving
Top with extra cheese (2 tablespoons per pepper)
Add 1 tablespoon butter to egg mixture for richness
Storage & Reheating
Refrigerating
Allow to cool completely before storing (about 30 minutes at room temperature)
Place in an airtight container with lid
If stacking, place parchment paper between layers
Store in refrigerator for up to 3 days
BEGINNER TIP: If making ahead, cook peppers and filling separately, refrigerate, then assemble and bake just before serving
Freezing
Freeze fully assembled, cooked peppers on a baking sheet until solid (about 2 hours)
Once frozen, wrap each pepper half individually in plastic wrap, then in aluminum foil
Store wrapped peppers in a freezer-safe bag
Remove as much air as possible from the bag
Store in freezer for up to 1 month
BEGINNER TIP: Write the date and contents on the bag with a permanent marker
Reheating
From refrigerated:
Microwave: Place on microwave-safe plate, cover with damp paper towel, heat for 1-2 minutes
Oven: Preheat to 350°F, place peppers in baking dish, cover with foil, bake for 10 minutes
From frozen:
Thaw overnight in refrigerator
Remove foil and plastic wrap
Place in baking dish, cover with new foil
Bake at 350°F for 20-25 minutes or until heated through (internal temperature of 165°F)
BEGINNER TIP: Cover with foil when reheating in oven to prevent drying out
Safety Notes & Tips
Always wash hands with soap and warm water for 20 seconds before and after handling raw eggs
Keep eggs refrigerated until ready to use
Check egg carton for expiration date before using
Discard any cracked eggs before using
Cook eggs to an internal temperature of 160°F to eliminate risk of salmonella
Use separate cutting boards for vegetables and meat to prevent cross-contamination
Wash all produce thoroughly under cold running water
Don’t leave egg mixture at room temperature for more than 2 hours
If making ahead, cool quickly and refrigerate within 1 hour
Clean all surfaces that come in contact with raw eggs with hot, soapy water
Use a food thermometer to ensure proper cooking temperatures
Final Tips for Success
Choose brightly colored peppers for visual appeal – mix red, yellow, and orange
For meal prep, prepare components separately and assemble before reheating
Let guests customize their own pepper fillings for a fun breakfast bar
Serve with a side of fresh fruit for a complete meal
For extra flavor, roast peppers instead of pre-baking them
Make a double batch and freeze half for busy mornings
For a crispier cheese topping, sprinkle a tiny bit of breadcrumbs mixed with the cheese
If serving for brunch, accompany with a light green salad
For a special occasion, add a small amount of cream cheese to the egg mixture for richness
