Stuffed peppers are always a hit for dinner in my house, but they are just as good for breakfast! These are stuffed with sausage, bacon, cheese, and egg, but feel free to play around with the fillings to suit your tastes!
Never would have guessed that I’d get tired of the same old bacon and eggs for breakfast every morning, but it happened about 3 weeks into the low carb lifestyle. I’ve learned to get pretty creative with breakfast over the years, and while recipes may still feature bacon (because DUH!), they’re a bit more interesting!
Take these breakfast stuffed peppers – you’ve got all the components of a delicious breakfast, but we added in some healthy veg to bulk things up and start the day off right.
This is actually one of the recipes featured in our Keto Breakfasts eBook, a book filled with over over 25 easy breakfast recipes that will help get you out of that breakfast rut!
This recipe is written for 4 stuffed peppers, which is great because they reheat perfectly! Make a batch and have leftovers for breakfast for a few days!
- All the breakfast flavors we love, but packaged up into something new.
- This is a bit hands on, but you can prep these in advance and reheat them all week long. Alternately, cook the sausage and bacon in advance and stuff your peppers fresh in the morning.
- Easy to customize by swapping breakfast meats, adding extra veggies, or skipping the cheese.
- Packed with protein and a healthy start to the day.
Bell Peppers – We prefer the sweetness of red peppers, but any color you like will work. Each pepper will be cut in half, with a half pepper per serving.
Breakfast Meat – A nice hearty mix of crumbled breakfast sausage and bacon makes an excellent stuffing! You can prepare these ahead of time if you’d like, and I would recommend it. Try out this air fryer bacon recipe, it’s quick and a lot less messy than a skillet!
Eggs – We use one large egg per stuffed pepper.
Cheese – I’ve never eaten a stuffed pepper recipe that didn’t have cheese in it, and this one is no exception! Just like with a cheesy omelet you’ll want to add in a good quantity of shredded cheddar cheese! It’ll get all perfectly melty with the egg, bacon, and sausage. You can mix this up or substitute with other cheeses too, like swiss, mozzarella or pepperjack!
- Swap bacon or sausage for diced ham.
- Use pepperjack in place of cheddar for a little kick.
- Brown some onion with the sausage to add extra flavor.
- Skip the egg altogether and just load these up with your favorite breakfast meats.
- Use any colored bell pepper you prefer.
How To Make Stuffed Bell Peppers:
- Peppers – First up you’ll prepare the bell peppers by slicing them in half from top to bottom and removing the seeds and membrane. We’re going to soften the peppers up a bit by cooking them in some water in a skillet. Place the peppers cut side down in a quarter cup of water and cover the skillet. Cook the peppers over medium heat for about 4 minutes.
- Stuff – Remove the lid from the pan and flip the bell pepper halves over. Use a paper towel to blot the insides of the peppers dry. Spoon in the bacon, sausage, and cheddar. Carefully crack an egg into each pepper half and sprinkle with salt and pepper.
- Cook – You can now go ahead and add another quarter cup of water to the skillet and cover it again. Cook your breakfast stuffed peppers on medium low heat until the egg has reached your preferred doneness. Once finished you can add some additional salt and pepper to taste and serve these up.
Cook the stuffed peppers for between 5 and 10 minutes, depending on how well done you’d like your egg.
Use balls of foil to prop the peppers up to keep the raw egg from spilling out, if needed.
You can keep these breakfast stuffed peppers in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the microwave.
Red bell peppers do have more carbs than green bell peppers, due to the increase in natural sugars as the peppers have ripened. A whole red bell pepper has 7 carbs and a whole green pepper has 6 carbs.
More Low Carb Stuffed Pepper Recipes:
- Spinach Artichoke Stuffed Peppers
- Chicken Stuffed Peppers
- Jalapeno Popper Stuffed Peppers
- Italian Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
- Taco Stuffed Mini Peppers
- Chicken Parmesan Stuffed Peppers
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- 2 red bell peppers
- 4 ounces breakfast sausage, cooked and crumbled
- 4 slices bacon, cooked and crumbled
- ½ cup shredded cheddar
- 4 large eggs
- Salt and pepper, to taste
- Slice the peppers in half from top to bottom. Remove seeds and membranes and set aside.
- Heat a large skillet over medium heat and add ¼ cup of water. Place the peppers in the water, cut side down, and cover the pan. Cook for 4 minutes.
- Remove the lid and flip the peppers over with tongs. Use a paper towel to blot dry the insides. Add the sausage, bacon, and cheddar to the peppers, leaving enough space for an egg.
- Carefully crack an egg into each pepper.
- Add an additional ¼ cup of water to the skillet.
- Cover the pan and continue cooking on medium low heat for 5-10 minutes, depending on how runny you’d like your egg yolks.
- Season with salt and pepper before serving
When filling the peppers, use a ball of foil to prop the peppers up or lean them against each other to prevent the egg from spilling out.
Nutrition Information:Yield: 4 Serving Size: 1 stuffed pepper half
Amount Per Serving: Calories: 252Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 236mgSodium: 558mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 19g
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