Breakfast Stuffed Peppers are the kind of morning meal that makes you feel like you’ve got life figured out. You know those mornings when you want something hearty and colorful, but you also need it to be easy and not fussy? That’s where this recipe shines. It’s cozy, savory, and filled with protein to keep you going. Plus, it looks impressive on a plate even though it’s super doable. I make a batch on Sunday and reheat through the week, and it never fails to disappear.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Delicious Breakfast Stuffed Peppers Recipe was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Breakfast Stuffed Peppers are the kind of morning meal that makes you feel like you’ve got life figured out. You know those mornings when you want…
Ingredients You’ll Need
Think of this recipe as a flexible template. I’ll list what I use most, but you can swap based on what’s in your fridge. The goal is a tasty, balanced bite in every forkful.
- Bell peppers: Any color works, but I love red or yellow for sweetness. Choose peppers that stand upright.
- Eggs: The main protein and binder. Use large eggs for the best texture.
- Breakfast sausage or bacon: Cooked and crumbled. Turkey sausage works great too.
- Potatoes or hash browns: Optional, but they add heartiness and texture.
- Onion and garlic: For savory depth. Finely chopped so they soften nicely.
- Spinach: Fresh or frozen, just squeeze out excess moisture.
- Shredded cheese: Cheddar, Monterey Jack, or mozzarella. A mix is lovely.
- Milk or cream: A splash makes the eggs tender.
- Salt, pepper, and paprika: Simple and reliable seasoning.
- Olive oil: For sautéing the veggies and greasing the baking dish.
If you’re planning a bigger brunch spread, you’ll find lots of friendly morning ideas in my breakfast and brunch collection, which pairs nicely with this dish.
How to Make Breakfast Stuffed Peppers
This is a relaxed routine with great rewards. A little chopping, a quick sauté, and into the oven it goes. Below I break it down into simple parts so you can cook without stressing.
Prep the peppers
Heat the oven to 375°F. Slice off the tops of the bell peppers and scoop out the seeds and ribs. If the bottoms are wobbly, trim a tiny bit so they sit flat. Lightly oil a baking dish and nestle the peppers inside. Bake the empty peppers for 10 minutes to soften them slightly. This step keeps the final texture perfect.
Cook the filling
Warm a skillet with a little olive oil. Sauté the onion until translucent, then add garlic for a quick fragrant minute. Stir in the sausage or bacon and cook until browned and crumbly. Add spinach so it wilts. If you’re using potatoes or hash browns, cook them in the same pan until golden and cooked through. Remove from heat and let it cool slightly so it doesn’t scramble the eggs later.
Fill and bake
Whisk eggs with a splash of milk or cream, then season with salt, pepper, and paprika. Fold in the cooled filling and a handful of cheese. Spoon the mixture into your peppers, nearly to the top. Sprinkle on extra cheese. Bake for 25 to 30 minutes until the eggs are set and the tops are a lovely golden color. Let them rest for about 5 minutes before serving so everything settles.
When I want a little kick without going overboard, I borrow flavor ideas from this bold and tasty spin: Cajun-style stuffed bell peppers. A pinch of Cajun seasoning in the egg mix makes these breakfast beauties pop.
Recipe Tips and Tricks
I’ve made these peppers a hundred different ways. Here’s what consistently makes them great, whether you’re feeding two people or a crowd.
Parbake the peppers: Giving the peppers a head start keeps them tender without overcooking the eggs. It’s worth the extra few minutes.
Cool the filling: If the sausage and veggies are hot, they’ll start cooking the eggs in the bowl. Let them cool a bit for a fluffy bake.
Cheese matters: A melty cheese like cheddar or Monterey Jack gives you that comforting pull. A sprinkle of Parmesan on top adds salty depth.
Test doneness: Gently shake the pan. If the centers barely jiggle, they’re ready. Or insert a knife in the center and check that it comes out mostly clean.
Make ahead: Assemble the filling and store it in the fridge for up to 2 days. Fill and bake in the morning. Or fully bake the peppers, then reheat at 325°F for about 12 minutes.
Storage: Keep leftovers in a sealed container for 3 to 4 days. They reheat well in the microwave or oven. I sometimes slice a leftover pepper into a tortilla for a quick breakfast wrap.
I made these Sunday night and my kids ate them three mornings in a row. Perfect heat-and-eat breakfast, and the texture stayed fluffy. Total win.
Serving Suggestions and Variations
The beauty of this recipe is that it’s flexible and fun. You can keep it classic or go wild with the add-ins.
- Play with proteins: Try chorizo for spice, turkey sausage for lighter flavor, or crumbled tofu for a vegetarian option.
- Add veggies: Mushrooms, diced tomatoes, or zucchini are great. Just cook out excess moisture first.
- Try different cheeses: Pepper Jack for heat, feta for tang, or mozzarella for mild creaminess.
- Low-carb swap: Skip the potatoes and load up on spinach and mushrooms.
- Turn it into brunch: Serve with toast, fruit, and a simple salad. For a special spread, add a fancy main like these creamy spinach stuffed flank steak pinwheels or seafood lovers can try spinach feta stuffed salmon pinwheels.
- Heat level: A dash of hot sauce, a pinch of red pepper flakes, or smoked paprika changes the vibe fast.
- Tortilla breakfast: Slice a cooked pepper and roll it into a warm tortilla with avocado and salsa.
I often make an extra tray when friends are coming over. The pan hits the table and everyone digs in. It’s easy, colorful, and feels like a brunch party at home.
Nutritional Information
Here’s a general snapshot for one stuffed pepper half made with sausage, eggs, spinach, and cheese. Your numbers may vary based on brands and swaps.
Approximate per half pepper: 230 to 320 calories, 16 to 22g protein, 12 to 18g fat, 6 to 12g carbs, and 2 to 3g fiber. Sodium varies a lot depending on sausage and cheese, so adjust salt to taste. If you’re tracking macros closely, measure your ingredients and calculate with the specific labels you use.
For a lighter version of this Delicious Breakfast Stuffed Peppers Recipe, choose turkey sausage, reduce cheese, and skip the potatoes. For a higher calorie version, add extra cheese or a dollop of sour cream on top. However you tweak it, it stays satisfying and balanced.
Common Questions
Can I make these the night before?
Yes. Assemble the filling and store separately, or fully bake the peppers and reheat in the morning at 325°F for 10 to 12 minutes.
How do I keep the peppers from getting watery?
Parbake them first and avoid watery add-ins. If using frozen spinach, squeeze it very dry.
What if I don’t eat meat?
Use sautéed mushrooms and extra spinach, or crumbled tofu with smoked paprika. It’s still delicious and filling.
Can I freeze them?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen at 325°F until hot in the center.
What’s the best pepper color?
Red and yellow are sweet and kid friendly. Green is more savory. Any color works, so use what you like or mix for a pretty tray.
Why You’ll Love Making This At Home
If you’re craving a hearty, doable breakfast that makes weekdays easier, this Delicious Breakfast Stuffed Peppers Recipe gives you that cozy diner feel without leaving your kitchen. You can prep the filling while the oven warms, then let it bake while you get ready for the day. I love that it scales perfectly for two or ten and that leftovers taste just as good the next day. Once you try it, you’ll have a new go-to for busy mornings and low key weekends alike.
For more inspiration and clever flavor ideas, check out these helpful guides: Breakfast Stuffed Peppers – Oven or Slow Cooker + VIDEO and Breakfast Stuffed Peppers – In the Kitchen with Momma Mel. They’ll give you fun twists and handy tips you can blend with this Delicious Breakfast Stuffed Peppers Recipe. If you’re trying to build a full menu for guests, peek at my brunch favorites too, especially if you want a mix of light and hearty options that still feel special.
Hope you make this Delicious Breakfast Stuffed Peppers Recipe soon. Snap a pic, share your swaps, and tell me how it went. I’m always cheering you on and can’t wait to see your version of these cozy, colorful peppers. Happy cooking and even happier breakfasts.
Breakfast Stuffed Peppers
Ingredients
Method
- Preheat the oven to 375°F (190°C). Slice off the tops of the bell peppers and scoop out the seeds and ribs. If necessary, trim the bottoms for stability.
- Lightly oil a baking dish and place the peppers upright inside. Bake the empty peppers for 10 minutes to soften slightly.
- In a skillet, warm a little olive oil. Sauté the onion until translucent, then add the garlic and sauté for one more minute.
- Stir in the sausage or bacon, cooking until browned and crumbly. Add the spinach and allow it to wilt.
- If using, add the potatoes or hash browns and cook until golden and cooked through. Remove from heat and let cool slightly.
- In a bowl, whisk the eggs with the milk or cream and season with salt, pepper, and paprika.
- Fold in the cooled filling and a handful of cheese. Spoon the mixture into the peppers until nearly full.
- Sprinkle extra cheese on top and bake for 25 to 30 minutes until the eggs are set and the tops are golden.
- Let the peppers rest for about 5 minutes before serving.
