Breakfast Stuffed Peppers (Low Carb, Gluten-free)

This baked breakfast stuffed peppers recipe is filled with egg and cheese. Perfect for a healthy, low carb breakfast or brunch.

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Prep 5 minutes

Cook 30 minutes

Total 35 minutes

Author Maya Krampf from WholesomeYum.com

Servings:

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Ingredients

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.

Serving size: 1 bell pepper half with filling

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 132

Fat 9g

Protein 10g

Total Carbs 2g

Net Carbs 1.9g

Fiber 0.1g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.