Breakfast is my favorite meal of the day. There’s nothing better than waking up on a Sunday morning, lying around in bed for a while, and then slowly dragging yourself to the kitchen to whip up a nice, elaborate meal. The great thing about these stuffed peppers is that I felt as though I was treating myself to a really grand meal, yet the amount of effort that I put into them was about as much as I put towards a batch of scrambled eggs.
I never get tired of eggs. I could eat eggs scrambled, fried, poached, all day long and I STILL wouldn’t be tired of them. Even so, sometimes I need to switch it up a bit. I’ve gotten myself stuck in a rut where I can’t decide what I want for breakfast so I just throw a bunch of eggs and veggies in a pan and scramble them all together. Don’t get me wrong, there’s nothing bad about waking up to a nice egg and veggie scramble, but I figured I should move out of my comfort zone and try using my oven instead of my stovetop for once.
What’s beautiful about this recipe is that I was able to use all of the same ingredients I use when I scramble everything together. There’s really no limit on what you can stuff in your peppers – any veggies or meat you have lying around in your fridge would be a great addition to these little pepper bowls. I always have mushrooms and broccoli on hand, so I chose those two ingredients.
These are packed full of protein and vitamins, and are especially high in iron, vitamin A, vitamin B6, vitamin B12, and vitamin C if you choose to add all the same ingredients that I did. These kept me going until the late afternoon – I almost forgot to eat lunch because I was still so full from my breakfast! Plus, they’re an easy way to make an impressive breakfast that looks as though you spent a lot of time slaving away in the kitchen. These have definitely moved to the top of my breakfast in bed list. (Shh, it’s okay to make myself breakfast in bed, right?)
- 2 bell peppers – your choice of color
- 4 eggs
- 1 cup white mushrooms
- 1 cup broccoli
- ¼ tsp cayenne pepper
- Salt and pepper, to taste
- Preheat oven to 375 degrees Fahrenheit.
- Dice up your vegetables of choice.
- In a medium sized bowl, mix eggs, salt, pepper, cayenne pepper, and vegetables.
- Cut peppers into equal halves. A tip: Try to buy peppers that are symmetrical and have somewhat flat sides – this makes it easier for them to balance while baking.
- Core the peppers so that they’re clean enough to add the filling.
- Pour a quarter of the egg / vegetable mix into each pepper halve, adding more vegetables to the top to fill in any empty space.
- Place on baking sheet and cook approximately 35 minutes or until eggs are cooked to your liking.
- Serve and enjoy! I personally like mine with a dash of hot sauce on top.
- This recipe makes 2 servings.
- Calories: 186
- Total Fat: 9.4g
- Saturated Fat: 2.8g
- Carbs: 12.1g
- Fiber: 4.0g
- Protein: 14.6g
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
+ Watch our free presentation on the 5 veggies that boost female metabolism and burn off lower body fat.