I’ve made great progress toward my weight loss goal this year. I tracked my calories with MyFitnessPal. I also tracked my movement with Fitbit*and used the data from both to establish good eating and exercising habits. Additionally, I’ve made some changes to some of my regular meals to better incorporate protein and fiber into my diet.

One of my favorite calorie-friendly, high-protein, high-fiber breakfast recipes this year is egg-stuffed bell peppers. The bell peppers are a great source of vitamin C. Better still, the eggs keep me full without making me feel bloating or sluggish like some other proteins.

Fun, Flavorful, and Filling

Egg-stuffed bell peppers are a fun recipe that take very little effort to put together, so it’s great for those lazy recovery days or for giving you a boost after a workout.

Egg-stuffed bell peppers are also a colorful way to squeeze more veggies into a meal without sacrificing flavor or texture. Eat them as an entry, side, or appetizer. And feel free to get creative with the toppings – pick your favorite cheese, throw in some spinach, or sprinkle some bacon crumbles to amp up your meal.

This recipe works well with both regular sized bell peppers and mini bell peppers. However, you’ll want to crack the eggs and mix the ingredients in a small container if you choose the smaller sized peppers.

Egg-Stuffed Bell Peppers

An easy to make meal that's high in protein, fiber, and vitamin C. Mix and match your ingredients to make the ultimate breakfast or post-workout snack.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American

Servings 1

Calories 253 kcal

Ingredients

240 Grams Bell Pepper – Green, Red, or Yellow (1 Large Pepper)
2 Large Eggs

Toppings

7 Grams Bacon Crumbles (1 Tablespoon)
14 Grams Cheese, Shredded Mozzarella or Cheddar (2 Tablespoons)
1 Grams Chives (1 Teaspoon)
.25 Grams Salt, To Taste (A Pinch)
.25 Grams Pepper, To Taste (A Pinch)

Instructions

Preheat Oven to 375° Fahrenheit (190° Celsius)
Wash bell pepper cut in half. Remove seeds.
Crack an egg into each half of the bell pepper.
Sprinkle with cheese, chives, bacon bits, salt, and pepper.
Bake for 25 to 30 minutes until egg is cooked through.

Notes

Feel free to mix and match ingredients according to your tastes and preferences. Instead of bacon, for example, cubed ham tastes amazing. Rather than cheddar, try Monterey Jack, Swiss, Ricotta, or Feta cheese. If you want more spice, sprinkle some sriracha or red pepper flakes on top.

Keyword Egg-Stuffed Bell Pepper

Did You Try It?

I love sharing my favorite recipes with my friends and family. If you tried my egg-stuffed bell peppers, don’t forget to leave a star rating or share the recipe with others through social media. If you have suggestions for improvement, leave them in the feedback below – I can’t wait to make a good recipe even better with your help.

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