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.
I’m going to make these but using tomato instead of bell peppers
I’m not too sure how well that would work. Tomatoes don’t have the self-supporting structure that peppers do, and they would probably fall apart. If you manage it, though, I’d love to hear.
Made these for dinner (cause I’m a rule breaker like that!) after seeing it on reddit a few days ago. I used broccoli and red onions and served it over quinoa with tomatoes and more red onion. Not totally paleo, but as an ovo veggie, mega protein dinner is what’s up! All around easy and delicious. Totall going to try this with different veggie combos in the future!
A friend linked me here, and I’m hooked! I’m going to try this again tonight but use hatch green chilis for that delicious green chili flavor and spice!
Just made these for dinner and they were delicious, quick, easy and versatile!
I loved these… but the egg ran out of the peppers as they started to cook and the egg that remained in the pepper did not cook. I left them in for 40 minutes and it was still runny. Any suggestions? I ended up having to pour the mixture into a pan and finish cooking the eggs on the stove. Once reassembled, they were really good!!
I had this happen too. I had half the egg cook, half not and some go outside the pepper and cook. Was there too much liquid? I tried to eat it anyway but only got through half and called it quits. Any suggestions?
I will be trying this recipe this week; can’t wait!
Trying this for dinner!
These sound so good! Do you think they would freeze well? I’d love to make a big batch and then microwave a couple in the morning for an easy, healthy breakfast.
I plan to make these tomorrow with spinach ( liquid pressed out) as a substitute for the mushrooms. I will add a little chopped green onion. I also plan to precook the eggs a tad by scrambling them in a non-stick pan for a minute prior to mixing ingredients in order to make sure the finished product get thoroughly cooked. I can’t wait to taste them!
I made this today for breakfast. I did add turkey sausage, and i read all these comments about how the filing kept falling out, so i made my with the pepper whole and the filing stayed in the pepper. It was really good in going to try more and more of these recipes.
Just made these for breakfast and they were delicious, quick & easy
I need ideas without eggs, please. The best solution is to show the egg less modification as part of the original recipe. Sometimes you don’t have eggs…
The ad for the cookbook said there was a book for folks who don’t eat eggs or night shades but couldn’t find it.
What is the refrigerator life on these? Can I store them and reheat in the microwave?
A tip for wobbly peppers – put some foil on the baking tray and scrunch it up a little around the pepper to hold it in place.