Breakfast Stuffed Bell Peppers

Prep Time: 15 minutes

Cook Time: 15 - 20

Servings: 4

Note: These add-in ingredients are completely optional. Use the base recipe with peppers and eggs as a blueprint to make your own version. Mix in your favorite ingredients!


  • 2 medium bell peppers, rinsed, halved and seeded
  • 3 large eggs, beaten
  • 2-3 tablespoons milk or half and half
  • 1-2 tablespoons salted butter
  • 1/4 teaspoon each, salt and pepper
  • 1/3 cup breakfast sausage, cooked and crumbled
  • 3-4 sliced bacon, cooked and crumbled into bits
  • 2 green onions sliced 
  • 1 cup shredded cheese (I used a mixture of shredded mild cheddar and American cheeses)
  • extra sliced green onion, optional for garnish
  • salsa, optional for serving


1. In a large pot, bring 4-6 cups of water to a rolling boil. Using tongs, place the bell pepper halves into the water and blanch for 3-4 minutes. Remove the pepper from the water and allow to drain (cavity side down) on paper towels. Set them aside. 

2. In a small skillet, melt the butter and then place your breakfast meats and green onions (or whatever add-ins you choose) into the pan. Saute for just about 2-3 minutes and then add the beaten eggs and salt and pepper to the skillet. Cook until done. Remove pan from the heat. 

3. Place the bell pepper halves onto to a plate or small serving platter. Place even amounts of the hot egg mixture into the cavities of the peppers. Top with cheese and garnish with sliced green onions. Serve with salsa, if desired and enjoy!

Recipe from A Little Fish in the Kitchen blog at All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.