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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)
Breakfast Stuffed Peppers (Low Carb, Gluten-free)
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper and grease lightly.
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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.
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Bake for 15-20 minutes, until egg whites are set.
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Recipe Notes
Serving size: 1 bell pepper half with filling
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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21 Comments
Jaye Andrea Arp
0These are refreshing and yummy. Easy to make, and can be made in advance and warmed.
Alice
0Think these would work in the air fryer? And if so, for how long do you thing? I’d only be cooking it for me, so I don’t want to have to heat up the whole oven for 1/2 pepper. LOL
Wholesome Yum D
0Hi Alice, Yes, I think this would work in the air fryer. I would try 400 degrees for 12-15 minutes and add more time if the egg is not cooked fully.
Jen K
0Excellent recipe!! I used Monterey Jack cheese instead (because that’s what I had on hand) and it was delicious. I can think of lots of different ways to modify this to change things up. This will be in the regular rotation moving forward. YUM!!
Denise
0I am totally brand new to Atkins and trying to plan meals. I don’t understand how this recipe has 1.9 net carbs. I confess I am not good with math, so maybe it’s me. This food list says 1/2 cup of raw, chopped green bell pepper has 2.2 net carbs, and red bell pepper, also raw and chopped half a cup, is 3 net carbs. Maybe I’m asking a stupid question but I feel like I have to ask. I know I need to do more reading. Thank you! It sounds like something I would love to eat that would be very satisfying.
Wholesome Yum D
0Hi Denise, The serving size for this recipe is half a bell pepper with the filing. If you have questions on how we calculate net carbs please refer to our Nutrition Policy.
Shann
0Have you tried to make this ahead of time and re-heat? If so, how did that turn out?
Wholesome Yum M
0Hi Shann, Reheating with change the texture of the peppers, but the flavors would still be there.
Sandra
0Hello, Maya:
An update as promised. First, the glass pyrex straight-sided bowls didn’t work out too well.They realy stuck to the sides of the bowl & made the bowls difficult to clean, even after soaking them in dishsoap water.( I don’t recall if the sides of the bowls were lightly coated with butter or else an olive oil spray or not).
Made these again this morning with a couple of improvisions. First, I used the fine, fancy swiss cheese in & on the peppers. Before the egg was added, I added 1/2 strip of cooked bacon, crumbled, then the egg, and then the cheese on top, omitting the chives. Followed the baking time as per your directions. DH liked the addition of the bacon, as I did also.
This breakfast is our absolute favorite breakfast meal & a permanent one in the 3-ring binder that is used for all my Keto recipes.
Sandy W.
PAS
0This is great! I was searching for a recipe for one red pepper and an egg! Stumbled on this. I made it with the one red pepper I had, 2 2 eggs, and spicy jack cheese. Very good- amazing! Will make this a lot for myself.
Sandra Wendorf
0Maya
Hope you get to see this review, as you’re off-line for now.
I’ve made these twice, & both times it was a hit Been trying different colors of peppers. Son likes the green ones; hubby likes any color. I like the red ones the best so far, but have one more to try out: the orange one. Will give a vote on this one later.
Also, I’m going to try something else ( crossing my fingers & touching wood here, lol ). When peppers are soft, they sometimes don’t sit straight on the pan. So an idea being tried today is that the peppers will be baked in a small glass pyrex bowl with straight sides on it to hold those peppers a little more upright so that the cheese stays inside the pepper a bit more. Will let you know how that goes. Since it’s glass, they may cook a bit faster ? Just guessing at this, though, so will be watching these closer. Will also let you know how this goes as well.
Wholesome Yum M
0Hi Sandra, Yes, using a straight-sided dish should help your peppers stay upright. I don’t think the glass dish will affect the cooking time, so continue on with the recipe as written.
Corie
0I made these and added some Everything But The Bagel seasoning and they were SO good. Perfect for lunch with a salad. Thank you for so many good recipes.
Kate
0Hi Maya. Have you tried making these ahead and freezing and reheating in the microwave? I’m looking for an easy/quick/healthy breakfast for me and my hubby : )
Maya | Wholesome Yum
0Hi Kate, I haven’t tried that. I suspect that the texture might be off, though the flavor would still be fine.
Jamie H
0I’d love to hear how it went if you tried it. I had the same question. Peppers can be tricky freezing…
Kristin
0Do you think you could microwave these, instead of baking them?
Maya | Wholesome Yum
0Hi Kristin, Microwaving might work. You’ll want to cook the peppers first until they are soft, before adding the other ingredients (just like the oven recipe). I think both parts can be done in the microwave if you want to, but I haven’t tried it so am not sure about the microwave cooking times (they’ll be a lot shorter than oven times, of course). If you try it, watch closely to avoid an explosive mess in the microwave. 😉 Let me know how it goes if you give it a try!
Stephanie
0Hi Maya, These look amazing. I’m also a cheese lover from way back. Any kind, and then when you added the eggs you had me. Can’t wait to try this 🙂
Kim | Low Carb Maven
0This looks good. I love having vegetables with breakfast. My husband loves cheese, too. When he was a child, he would have a piece of cheese at birthday parties instead of cake! Thanks for a great recipe.
Maya
0Thank you, Kim! I actually struggle with vegetables for breakfast (though I love them for every other meal), and this is a great way to get them in.