• Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Serves: 2

Stuffed Breakfast Peppers r1

  • Recipe Submitted by on

 Ingredients List

  • 2 red, yellow or orange bell peppers, halved and seeded
  • 6 eggs, whisked
  • 1/2 teaspoon pepper
  • 1 teaspoon sea salt
  • 1 cup fresh spinach, chopped & wilted (I wilt my spinach by placing fresh chopped spinach in glass bowl, covering with damp paper towel and microwaving for about 40 seconds until wilted)
  • 1/3 cup mozzarella cheese
  • 1/3 cup feta cheese
  • 4 turkey sausage links cooked (preferably organic, low sodium, no nitrates) or make your own sausage here
  • olive oil or cooking spray


Preheat oven to 400 degrees. In a medium bowl, combine eggs, salt, pepper, spinach, both cheeses and sausage until combined. Lay your peppers in a lightly greased baking dish (use olive oil or cooking spray to grease). Make sure to use a snug pan so your peppers don’t tip over (I used a 9×9 cooking dish). If your peppers are “wobbly” then you can carefully slice the bottom of the pepper to make a flat base, BUT do not cut through the pepper or your eggs will run out. Divide your egg mixture between your peppers. Cover with foil and bake for about 35-40 minutes or until eggs are set. I took the foil off the last 10 minutes to brown it up a bit. **Also I will note that depending on the size of the peppers this may or may not be enough filling. I had large peppers and this was plenty. If you have small peppers you may want to decrease your amounts or use more than two peppers halved.

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