Breakfast Stuffed Peppers

Stuffed peppers with eggs and cheese on a baking sheet.

4.67 from 3 votes

These breakfast stuffed peppers are the perfect meal prep option for busy mornings. They’re easy to make, customizable, and packed with protein and veggies to keep you full until lunchtime.

Prep 10

Cook 20

Total 30

Fat 23

Carbs 20

Protein 20

Yield

Ingredients

3 large red peppers or any color
1/2 lb ground pork
1 tablespoon olive oil
1/2 cup shallot finely minced
1 cup red potatoes finely diced
1 cup sweet potato finely diced
salt and pepper to taste
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 tablespoon fresh thyme
1 tablespoon maple syrup
6 large eggs
1/2 cup shredded white cheddar cheese

Instructions

First, preheat oven to 375ºF and spray a casserole dish or cake pan with nonstick cooking spray.
Prepare the peppers by slicing the peppers in half lengthwise. Remove the seeds and innards. Rinse, dry, and set inside casserole dish.
Heat a large pan over medium/high heat. Add the pork to the pan and cook for 2-3 minutes. It should be particall cooked. Remove and place in large bowl.
Using the same pan, add 1 tablespoon of olive oil to the pork drippings. Add the shallot, red potato, and sweet potato. Season with minced garlic, Italian seasoning, fresh thyme, salt and pepper. Saute for about 5 minutes minutes only to partially cook the potatoes. They will continue to cook in the oven. Remove and add into the same bowl as the ground pork.
Add the ground pork to the potato mixture and then add the maple syrup. Toss to coat.
Use a spoon to transfer the mixture into the bell peppers, filling them about 3/4 of the way. You may have a little left over depending on how big your peppers are. Crack a large egg on top of each pepper, being very careful not to puncture the yolk.
Place in oven at 375ªF for 35-40 minutes. The longer you bake the peppers, the more cooked the yolk will be.
Season with salt and pepper and sprinkle on some white cheddar cheese.

Nutrition Facts