Breakfast Stuffed Peppers Recipe

I enjoy greeting the new day with a meal that is packed with nutrition, and my Breakfast Stuffed Peppers are just the thing. **Following My Nutrition Guidelines** **High in Vitamins:** Bell peppers are a great source of vitamins A and C.

**Eggcellent Source of Protein:** I like to use six large eggs, mixing in a generous 1/4 cup of milk for fluffiness and seasoning with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. **A Pleasurable Protein Powerhouse:** Oh, and the cheddar cheese!

I use 1/2 cup of shredded… cheddar cheese. I also fold in 1/2 cup of diced bacon.

And then there’s the final topping—1/4 cup of fresh green onions. That’s right—I said “fresh.” **Delicious stuffed peppers for breakfast!**

Ingredients

Peppers: Vitamin A and C.

Fiber.

Eggs: Full of protein and necessary amino acids.

Cheddar Cheese: Delivers calcium and a delicious flavor.

Bacon/Sausage: Contributes protein and imparts a smoky, salty flavor.

The green onions offer a mild onion taste and a generous amount of vitamin K.

Ingredient Quantities

• 4 large bell peppers (any color)
• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced cooked bacon or sausage
• 1/4 cup chopped green onions
• 1 tablespoon olive oil

Instructions

1. Set your oven to 375°F (190°C).

2. Cut the tops off the bell peppers and take out the seeds and sources of irritation from inside.

3. The exterior of the peppers should be brushed with olive oil to make sure they don’t dry out in the oven.

4. Set the peppers aside and place them in a baking dish upright.

5. In a bowl, combine the eggs, milk, salt, and black pepper; whisk them together until they are completely integrated and somewhat frothy.

6. In the egg mixture, stir in the shredded cheddar cheese, diced bacon or sausage, and chopped green onions.

7. Pour the egg mixture into each pepper with care, filling them just below the rim.

8. The baking dish should be covered with foil and baked in a preheated oven for 25 minutes.

9. Continue baking for 10-15 minutes longer, removing the foil if it was used, and checking for doneness every couple of minutes. You’re looking for a texture that’s fully set but still has a bit of give; think of it as a quiche, Breton-style.

10. Let the stuffed peppers cool for a bit before serving. Then dig into your delightful breakfast made with said peppers!

Equipment Needed

1. Oven
2. Knife
3. Cutting board
4. Spoon (for removing seeds)
5. Pastry brush
6. Baking dish
7. Whisk
8. Mixing bowl
9. Measuring spoons
10. Measuring cups
11. Aluminum foil

FAQ

• Can I use different colored bell peppers?Certainly, any color of bell pepper works for this recipe. Pick one based on your taste, or what’s in reach.
• What can I substitute for green onions?Chives, shallots, or no allium whatsoever.
• Is there a vegetarian option?Certainly. You can leave out the bacon or sausage, or you can replace them with mushrooms or spinach that have been sautéed.
• How can I make it dairy-free?Substitute milk for a plant-based milk option and use cheese that is free of dairy or omit the cheese altogether.
• Can I prepare these in advance?Certainly! You can prepare the stuffed peppers the night before and heat them in the morning.
• What temperature should I bake the stuffed peppers?Cook in an oven at 375°F (190°C) for 25-30 minutes, or until the eggs have set.
• Are these stuffed peppers freezer-friendly? Yes, you can freeze them after baking. Reheat in the oven for best results.

Substitutions and Variations

Use 4 large bell peppers as your base. For a different base, substitute with 4 large tomatoes or 4 portobello mushroom caps.
6 large eggs: For a lighter substitute, use egg whites or an egg substitute.
1/4 cup milk: Use almond milk or soy milk for a version without dairy.
1/2 cup shredded cheddar cheese: Substitute mozzarella, feta, or plant-based cheese for cheddar to align with your dietary preferences.
1/2 cup cooked bacon or sausage, diced: For a twist on the original recipe, try using cooked turkey bacon, ham, or a plant-based sausage to suit your dietary needs.