Stuffed Bell Peppers with Eggs and Bacon
A colorful and nutritious breakfast of bell peppers filled with eggs, bacon, and cheese, perfect for meal prep or a hearty on-the-go morning meal.
- Prep10 min
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings4
These stuffed bell peppers are a fun and delicious way to enjoy a classic breakfast combination. The peppers are pre-baked to soften them slightly, then filled with eggs, bacon, and two kinds of cheese for a satisfying and flavorful dish.
Perfect for meal prep, you can prepare the peppers ahead of time and simply bake them in the morning. The result is a portable, protein-packed breakfast that will keep you full and energized all morning.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F.
- Cut the bell peppers in half lengthwise, from the stem to the base. Remove the stem and seeds.
- Place the pepper halves on a baking sheet, cut side up. Season each half with salt and pepper.
- Bake for 15–20 minutes, until the peppers are slightly tender.
- Sprinkle the mozzarella and half of the chives evenly among the pepper halves. Crack one egg into the center of each pepper.
- Top each egg with the remaining salt, pepper, bacon, cheddar cheese, and the rest of the chives.
- Bake for another 15–20 minutes, until the egg whites are set. Serve immediately.
💡 Tips
- For a spicier kick, add a pinch of red pepper flakes or cayenne pepper.
- You can use any type of bell pepper, but red or yellow ones are sweeter.
- Make sure the peppers are stable on the baking sheet; if they wobble, trim a thin slice off the bottom.
Inspired by a recipe from Tasty