Easy & Healthy Breakfast Stuffed Peppers Recipe – Low-Carb

Looking for a nutritious and delicious way to kick-start your morning? This Breakfast Stuffed Peppers Recipe is the perfect fusion of color, flavor, and nourishment. Packed with proteins, healthy fats, and veggies, this breakfast dish not only looks amazing on the plate but also fuels your body for the day ahead. Whether you’re following a low-carb, gluten-free, or keto-friendly diet, these stuffed bell peppers fit seamlessly into your healthy eating plan.

Ideal for meal prep or a weekend brunch, this dish is incredibly versatile. You can fill the peppers with eggs, cheese, meats, and vegetables of your choice, making it a go-to option for all kinds of dietary preferences. With minimal prep time and maximum flavor, this recipe will quickly become a favorite in your morning routine.

Nutrition (Per Serving)

• Calories: 320 kcal

• Protein: 18g

• Fat: 22g

• Carbohydrates: 10g

• Fiber: 3g

• Sugar: 5g

• Cholesterol: 210mg

• Sodium: 420mg

Note: Nutritional values may vary slightly depending on specific ingredients used.

Prep Time

• Prep Time: 15 minutes

Active Time

• Cook Time: 30 minutes

Resting Time

• Resting Time: 5 minutes

Total Time

• Total Time: 50 minutes

Cuisines

• American

• Keto

• Low-Carb

• Mediterranean (optional flavor twist)

Course

• Breakfast

• Brunch

• Main Course

Servings

• Serves 4 people (1 stuffed pepper half per serving)

Equipment

• Oven

• Baking dish

• Knife & cutting board

• Mixing bowls

• Skillet (for sautéing fillings)

• Aluminum foil (optional)

Ingredients

• 4 large bell peppers (any color, tops cut off, seeds removed, sliced in half lengthwise)

• 6 large eggs

• 1/2 cup milk (dairy or non-dairy)

• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

• 1/2 cup cooked breakfast sausage (or bacon or plant-based meat)

• 1/2 cup chopped spinach (or kale)

• 1/4 cup chopped onions

• 1/4 cup chopped tomatoes

• 1 tablespoon olive oil

• Salt and pepper to taste

• Optional toppings: chopped parsley, avocado slices, hot sauce

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all your pepper halves in a single layer.

Step 2: Prepare the Peppers

Cut each bell pepper in half lengthwise and remove the seeds and membranes. Arrange the halves cut side up in the baking dish. If needed, trim a small bit off the bottom of each half so they sit flat.

Step 3: Sauté the Fillings

In a skillet over medium heat, warm the olive oil. Add chopped onions and cook until translucent (about 3-4 minutes). Add the cooked sausage (or bacon) and chopped tomatoes. Sauté for another 2 minutes. Add chopped spinach and cook until wilted. Season lightly with salt and pepper. Remove from heat.

Step 4: Whisk the Eggs

In a mixing bowl, whisk together the eggs and milk until fully blended. Stir in half of the shredded cheese and season with salt and pepper.

Step 5: Assemble the Peppers

Spoon the sautéed vegetable and meat mixture into the pepper halves, filling each about 2/3 full. Pour the egg mixture slowly into each pepper until filled, leaving a little room at the top for the eggs to expand. Sprinkle the remaining cheese on top.

Step 6: Bake

Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes, or until the eggs are set and the cheese is melted. For a golden brown top, remove the foil in the last 5-10 minutes of baking.

Step 7: Rest and Serve

Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving. Garnish with optional toppings like parsley, avocado, or hot sauce for extra flavor.

Tips & Variations

• Make it vegetarian: Swap the sausage for mushrooms, zucchini, or plant-based sausage.

• Add carbs if desired: Stir in some cooked quinoa or sweet potato into the filling.

• Go dairy-free: Use a plant-based milk and skip the cheese or use dairy-free alternatives.

• Spice it up: Add jalapeños or a dash of cayenne pepper to the egg mix.

• Meal prep: Make a double batch and refrigerate for up to 4 days or freeze for up to 2 months. Reheat in the oven or microwave.

Why You’ll Love This Recipe

This Breakfast Stuffed Peppers Recipe checks all the boxes: it’s colorful, protein-packed, customizable, and freezer-friendly. It offers a balanced breakfast with a solid mix of macros and nutrients to keep you energized throughout the morning. Whether you’re serving a crowd or preparing for busy weekdays, these stuffed peppers are a delightful and practical solution. Plus, kids and adults alike enjoy the satisfying combination of fluffy eggs, melty cheese, and tender-crisp peppers.

Final Thoughts

Breakfast doesn’t have to be boring, and it certainly doesn’t have to be rushed. With just a bit of prep time, this Breakfast Stuffed Peppers Recipe transforms simple ingredients into a wholesome and beautiful morning meal. The vibrant bell peppers act as built-in bowls, making cleanup a breeze and presentation impressive. This recipe brings joy to your plate and nutrition to your body — and it’s bound to become a staple in your breakfast rotation.