Egg Stuffed Breakfast Bell Pepper Recipe

Name: Egg Stuffed Breakfast Bell Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bell pepper; 2 large eggs; 1 tablespoon milk; 1/3 cup shredded mozzarella cheese; 1/2 teaspoon extra virgin olive oil; 1/4 teaspoon garlic powder; 1/4 cup diced yellow onion; 1/4 cup diced tomato; 1/4 cup chopped spinach (fresh or frozen); 2 basil leaves, cut into strips; salt and pepper

Servings: persons

1
Heat oven to 325u00b0F
2
Cut bell peppers in half; remove seeds.
3
Place peppers upright on a baking pan.
4
Saute tomatoes, onions, spinach, salt, pepper and garlic powder in the evoo.
5
Beat eggs, milk and a pinch of salt in medium bowl until blended.
6
Add cooked vegetables, basil and half of the cheese to the beaten eggs.
7
Spoon half vegetable egg mixture into each pepper.
8
Bake in center of oven until knife inserted near center comes out clean, 20-30 minutes.
9
Add remaining cheese on top of each pepper and place in oven until melted.
10
Let Stand 5 minutes.
11
Enjoy!

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large bell pepper, 2 large eggs, 1 tablespoon milk, 1/3 cup shredded mozzarella cheese, and more.

Yes, Egg Stuffed Breakfast Bell Pepper falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Stuffed Breakfast Bell Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions