Best Breakfast Stuffed Bell Peppers

I’ll be honest—I used to think stuffed peppers were just a dinner thing. You know, the classic ground beef and rice version your mom made on Tuesdays. Then one morning I had leftover bell peppers sitting in my fridge and a breakfast that needed more excitement than scrambled eggs on a plate.

Turns out, bell peppers make pretty great edible bowls for breakfast too. You get all your morning protein, veggies, and cheese baked right into one neat little package. Plus, they’re way easier than you’d think—just mix your eggs with whatever you’ve got (sausage, mushrooms, cheese), pour it into pepper halves, and let the oven do its thing. No fancy skills required.

What Kind of Bell Peppers Should I Use?

Any color of bell pepper will work great for this recipe, so feel free to pick your favorite or whatever looks good at the store. Red, yellow, and orange peppers tend to be a bit sweeter and milder, while green peppers have a slightly more bitter, grassy flavor. I like to use red or yellow peppers for breakfast because their natural sweetness pairs nicely with the eggs and sausage. When selecting your peppers, look for ones that can stand upright on their own and have a flat bottom – this will make stuffing and baking them much easier. You’ll also want to choose peppers that are roughly the same size so they cook evenly.

Options for Substitutions

This breakfast recipe is easy to customize based on what you have in your kitchen:

• Bell peppers: Any color bell pepper works great here – red, yellow, orange, or green. You can even use poblano peppers if you want a little kick, just note they’re slightly spicier.
• Avocado oil: Feel free to use olive oil, coconut oil, or regular vegetable oil instead. They all work fine for sautéing the vegetables.
• Turkey sausage: Regular pork sausage, chicken sausage, or even crumbled bacon are all good swaps. If you’re vegetarian, just leave it out or add extra mushrooms and cheese.
• Egg whites: If you don’t have separate egg whites, you can use 2 whole eggs instead of the egg whites called for. Or just use all whole eggs if you prefer.
• Cheddar cheese: Any melty cheese works well – try mozzarella, pepper jack, Swiss, or feta for different flavor profiles.
• Spinach: Kale, arugula, or even chopped broccoli can replace the spinach. Just make sure to chop heartier greens a bit smaller so they cook through.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed bell peppers is not pre-cooking the peppers slightly, which can leave them too crunchy while the filling gets overcooked – try roasting them for 10 minutes before stuffing to get a tender result.

Another common error is overfilling the peppers, which causes the egg mixture to spill over and burn in the pan, so fill them only about three-quarters full to leave room for the eggs to puff up as they bake.

Skipping the foil cover during the first baking phase can dry out your eggs before the peppers are done, and forgetting to add those 2 tablespoons of water to the dish will make everything cook unevenly.

For extra flavor, season your peppers with a bit of salt and pepper before adding the filling, and let them rest the full 5 minutes after baking so the eggs can set properly and make slicing easier.

What to Serve With Breakfast Stuffed Bell Peppers?

These stuffed peppers are pretty filling on their own, but I love serving them with a side of crispy hash browns or roasted breakfast potatoes to round out the meal. A simple fruit salad with berries and melon adds a nice fresh contrast to the savory peppers, or you could go with sliced avocado and a dollop of sour cream or Greek yogurt on top. If you’re feeding a crowd for brunch, some buttered toast or a basket of warm biscuits makes it easy for everyone to fill up, and hot sauce on the side is always a good call for anyone who likes a little kick with their breakfast.

Storage Instructions

Store: These stuffed peppers are great for meal prep! Let them cool completely, then store in an airtight container in the fridge for up to 4 days. They make such an easy grab-and-go breakfast option when you’re in a rush during the week.

Freeze: You can freeze these for up to 2 months if you want to prep even further ahead. Wrap each pepper individually in foil or plastic wrap, then place in a freezer-safe container. Just know that the texture of the eggs might change slightly after freezing, but they’re still totally edible and convenient.

Reheat: Warm them up in the microwave for about 1-2 minutes, or pop them in a 350°F oven for 10-15 minutes until heated through. If reheating from frozen, add a few extra minutes or let them thaw in the fridge overnight first for more even heating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-550
• Protein: 38-46 g
• Fat: 28-34 g
• Carbohydrates: 15-20 g

Ingredients

• 3 bell peppers (halved and seeds removed to create a shell)
• 1.5 tsp avocado oil (I like Chosen Foods for its high smoke point)
• 1 cup mushrooms
• 4 eggs
• 1/2 cup egg whites
• 1/2 cup turkey sausage (browned and crumbled first for better texture)
• 1/3 cup spinach
• 1/3 cup cheddar cheese (I prefer Tillamook for a better melt)
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Step 1: Prepare the Ingredients and Oven

• 3 bell peppers
• 1/2 cup turkey sausage

Preheat your oven to 350°F.

While it heats, halve the bell peppers lengthwise and remove all seeds and membranes to create clean shells—I like to trim a thin slice from the bottom of each pepper half so they sit flat and stable in the baking dish.

Brown the turkey sausage in a skillet over medium-high heat, breaking it into small crumbles as it cooks, about 5-7 minutes until fully cooked through.

Set the cooked sausage aside on a plate.

Step 2: Sauté the Mushrooms

• 1.5 tsp avocado oil
• 1 cup mushrooms
• salt

In the same skillet, heat 1.5 tsp avocado oil over medium-high heat.

Dice the mushrooms into small pieces and add them to the hot oil with a pinch of salt.

Sauté for about 5 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.

This step builds deeper flavor through browning—rushing it will leave them watery and bland.

Transfer the cooked mushrooms to a bowl and let cool slightly.

Step 3: Build the Egg Filling Base

• cooked turkey sausage from Step 1
• sautéed mushrooms from Step 2
• 4 eggs
• 1/2 cup egg whites
• 1/3 cup spinach
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

In a large mixing bowl, whisk together the 4 eggs and 1/2 cup egg whites until well combined and slightly frothy.

Add the cooked sausage from Step 1 and the sautéed mushrooms from Step 2, then fold in the spinach.

Season with 3/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder, stirring until evenly distributed.

The mixture should be loose and pourable—this allows it to cook evenly throughout the peppers.

Step 4: Arrange and Fill the Peppers

• egg filling mixture from Step 3
• 1/3 cup cheddar cheese
• 2 tablespoons water

Pour 2 tablespoons of water into the bottom of a 9×13 inch baking dish (or similar size that fits your peppers snugly).

Place the prepared pepper halves cut-side up in the dish.

Divide the egg mixture evenly among the pepper shells, filling each one to just below the rim—avoid overfilling, as the eggs will puff slightly as they cook.

Top each filled pepper with about 1 tablespoon of cheddar cheese, distributing it evenly across all six halves.

Step 5: Bake Covered and Then Uncovered

• prepared peppers with filling from Step 4

Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven.

Bake for 25 minutes covered—the foil traps steam and helps the eggs cook through gently without the cheese browning too quickly.

After 25 minutes, carefully remove the foil.

I like to tent the foil slightly before removing it to avoid steam burns.

Continue baking uncovered for another 20-25 minutes, until the egg filling is set in the center (a knife inserted should come out clean) and the cheese is melted and lightly golden.

Step 6: Rest and Serve

Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.

This brief rest allows the eggs to firm up slightly and makes them easier to handle, plus it lets the residual heat finish cooking any remaining undercooked spots in the center.

Serve warm directly from the baking dish, or transfer to individual plates.

Best Breakfast Stuffed Bell Peppers

Delicious Best Breakfast Stuffed Bell Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 6 portions

Calories 500 kcal

Ingredients

  

• 3 bell peppers (halved and seeds removed to create a shell)
• 1.5 tsp avocado oil (I like Chosen Foods for its high smoke point)
• 1 cup mushrooms
• 4 eggs
• 1/2 cup egg whites
• 1/2 cup turkey sausage (browned and crumbled first for better texture)
• 1/3 cup spinach
• 1/3 cup cheddar cheese (I prefer Tillamook for a better melt)
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

 

• Preheat your oven to 350°F. While it heats, halve the bell peppers lengthwise and remove all seeds and membranes to create clean shells—I like to trim a thin slice from the bottom of each pepper half so they sit flat and stable in the baking dish. Brown the turkey sausage in a skillet over medium-high heat, breaking it into small crumbles as it cooks, about 5-7 minutes until fully cooked through. Set the cooked sausage aside on a plate.
• In the same skillet, heat 1.5 tsp avocado oil over medium-high heat. Dice the mushrooms into small pieces and add them to the hot oil with a pinch of salt. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture. This step builds deeper flavor through browning—rushing it will leave them watery and bland. Transfer the cooked mushrooms to a bowl and let cool slightly.
• In a large mixing bowl, whisk together the 4 eggs and 1/2 cup egg whites until well combined and slightly frothy. Add the cooked sausage from Step 1 and the sautéed mushrooms from Step 2, then fold in the spinach. Season with 3/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder, stirring until evenly distributed. The mixture should be loose and pourable—this allows it to cook evenly throughout the peppers.
• Pour 2 tablespoons of water into the bottom of a 9x13 inch baking dish (or similar size that fits your peppers snugly). Place the prepared pepper halves cut-side up in the dish. Divide the egg mixture evenly among the pepper shells, filling each one to just below the rim—avoid overfilling, as the eggs will puff slightly as they cook. Top each filled pepper with about 1 tablespoon of cheddar cheese, distributing it evenly across all six halves.
• Cover the baking dish tightly with aluminum foil and place it in the preheated 350°F oven. Bake for 25 minutes covered—the foil traps steam and helps the eggs cook through gently without the cheese browning too quickly. After 25 minutes, carefully remove the foil. I like to tent the foil slightly before removing it to avoid steam burns. Continue baking uncovered for another 20-25 minutes, until the egg filling is set in the center (a knife inserted should come out clean) and the cheese is melted and lightly golden.
• Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving. This brief rest allows the eggs to firm up slightly and makes them easier to handle, plus it lets the residual heat finish cooking any remaining undercooked spots in the center. Serve warm directly from the baking dish, or transfer to individual plates.