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These breakfast stuffed peppers came about as a result of a “detox” week I’ve been having. Although I eat whole foods all the time, I do eat nuts, dairy, and healthy, low carb sweets fairly regularly. Lately I felt like I was eating a little too much of the latter, so I decided to do a modified Whole 30 for a week. Yes, just a week. It may not be the typical Whole 30, but to me it’s just the right amount of time.
Now, I say modified Whole 30 for a reason. What I really mean is “Whole 30 plus cheese”, because cheese isn’t a problem for me. Plus, I love cheese. Seriously. My mom even used to call me “mouse” occasionally when I was little because I ate so much cheese! And I was one of those children that wouldn’t eat anything – you could probably count the foods I would eat on your two hands. (Oh, how things change, right?)
I think the only food that rivals my love for cheese is eggs. Fortunately, eggs are among the healthiest foods you can eat, no matter what your perspective on nutrition. They are packed with protein, including all the essential amino acids. They contain vitamins A, B2, B5, B6, B12, D, E, and K, as well as folate, phosphorus, selenium, calcium, and zinc (source). If I had to pick one favorite food, I think eggs would be it.
Today’s breakfast stuffed peppers recipe is in honor of my love for eggs and cheese. It goes to show that you can absolutely incorporate cheese into a healthy meal.
Naturally sweet bell peppers are the perfect vessels for eggs. Topping them with gooey melted cheese and aromatic chives just takes it to the next level. Trader Joe’s has an awesome shredded cheese blend – a combination of Swiss and Gruyere, which happen to be my favorites – so that is what I used. Any cheese you like will work great, so just use what you have.
I kept the recipe simple, but there are so many ways to expand on it. You can throw in any veggies you like, to amp up the nutrients even more. Your favorite spices would also add flavor and dimension. They’re much like keto egg muffins — easy to customize!
Father’s Day is coming up. Don’t you think these cheesy egg stuffed breakfast peppers would be a fantastic addition to brunch with the family?
Tools To Make Keto Breakfast Peppers
Tap the links below to see the items used to make this recipe.
- Baking Sheet – This heavy duty baking sheet is my choice in the kitchen.
- Parchment Paper – Be sure to line your baking sheet with parchment paper for easy clean up when cooking these low carb breakfast peppers.
- 8-Inch Chef’s Knife – Use this chef’s knife when cutting your peppers.
- Cutting Board – BPA free and dishwasher safe, these cutting boards are the perfect choice for cutting your peppers on.
Breakfast Stuffed Peppers (Low Carb, Gluten-free):
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Breakfast Stuffed Peppers (Low Carb, Gluten-free)
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper and grease lightly.
Place the peppers cut side up onto the baking sheet. Bake for 15-20 minutes, until softened.
- Place a tablespoon of shredded cheese at the bottom of each pepper. Crack an egg on top, then sprinkle lightly with sea salt and black pepper. Add another tablespoon of shredded cheese around the edges, leaving some of the yolk visible in the center. Finish with a light sprinkling of chives.
Bake for 15-20 minutes, until egg whites are set.
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Serving size: 1 bell pepper half with filling
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