Breakfast Stuffed Peppers are a great way to change up your morning meal routine!
Your Bell Pepper Egg Breakfast Is Here
If you’re getting kind of sick of fried eggs for breakfast, you’re in luck. These Breakfast Stuffed Peppers are an excellent cure for first meal boredom. They’re low carb, paleo, and whole30-friendly.
Plus, you’ll be kicking off the day with a colorful veggie-packed breakfast that’ll keep your blood sugar from crashing out around 10 am. In fact, switching to a savory breakfast was one of the important lifestyle changes that helped me kick my hypoglycemia. Read more about how I kicked my sugar cravings.
These Paleo Breakfast Stuffed Peppers require a little bit of prep time, so I usually make them on weekends when I’m not super busy. Or you could cook them up on your meal prep day and gently reheat them in the oven while you get ready for work in the morning.
Can You Make These Stuffed Peppers Vegetarian?
Totally. If you are a vegetarian who eats eggs, this recipe is perfect right out of the box. If you’re avoiding eggs though, you may want to add some cooked quinoa or lentils for protein.
On the other hand, if you want to bump up the protein even more, trying mixing in some grass-fed ground beef or pastured pork with the spinach. Or layer it between the spinach and egg.
You can really add any veggies that you like. Trying swapping the spinach for kale or other dark, leafy greens. Sautéed leeks, onions, or mushrooms make a great addition, too.
Stuffed Peppers Can Be Made Ahead and Frozen
Trying to stock your freezer with meals you can turn to in a jam? These Breakfast Stuffed Peppers can be made ahead of time and frozen. Yep!
Cook them according to the directions and freeze them whole on a baking sheet. Then, wrap / package them individually for freezer storage. When you want to reheat them, place them in a 350F oven and warm through. They’ll keep for about 3 months in the freezer.
Looking for Other Savory Breakfast Options?
Try some of my other favorites:
Breakfast Stuffed Peppers (Paleo, Low Carb, Gluten-Free)
Make these Breakfast Stuffed Peppers recipe for a delicious way to start your day! Paleo and Whole30-friendly. These can be made and frozen ahead of time for a convenient work day breakfast. Learn how!
- 4 red bell peppers any color bell pepper works
- 16 oz spinach chopped, frozen
- 4 eggs large
- Sea salt and pepper to taste
Preheat oven to 400F. Line a square glass baking dish with foil.
Cut off the top of each pepper, and remove the seeds. Place peppers into the dish, and bake for about 15 minutes.
- Meanwhile, defrost the spinach. Squeeze the moisture out of the spinach.
- Remove peppers from oven and stuff the bottoms evenly with the defrosted spinach.
- Crack an egg into the top ½ of each pepper.
- Bake for about 15-20 minutes or until the egg whites are set and not transparent.
Serve these with a delicious blended butter coffee.