Stuffed Breakfast Peppers

Time to Cook: 
40 min
Time to Prepare: 
15 min
Number of Servings: 
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Author: Karen Humphrey

When you don't want bread with your eggs, peppers are a great alternative to wrap them up in a neat package! Roasted potatoes add some great flavour, and you can change it up by adding bacon, sausage, or ham. Whether you have them for breakfast or eat the leftovers cold, these are a tasty way to get your daily egg.

A meal in a sweet edible package!


2 sweet bell peppers

4 eggs

3 medium sized Yukon Gold potatoes

1 Tbsp vegetable oil

1/3 cup cheese, shredded (mozzarella, Cheddar, or gouda)

2 Tbsp fresh parsley, chopped for garnish (optional)


1. Heat the oven to 400 F and lightly oil a baking dish. 

2. Cut each pepper in half lengthwise and scoop out the seeds and ribs. Discard them. Set the peppers in the greased baking dish. Set aside.

3. Chop the potatoes into 1/2 inch chunks. Toss them in a bowl with the oil, and season with salt and pepper. Put them on a baking sheet and place in the oven with the peppers in the baking dish. Cook the peppers for 15 minutes, The potatoes should take about 30 minutes to become lightly browned and cooked through. Make sure to toss them now and then.

4. When the potatoes and peppers are both cooked, you can cut the potatoes into smaller pieces so that they fit into the peppers. If you want to add bits of cooked and crumbled bacon, cubed ham, or cooked and crumbed sausage, toss it with the potato bits and fill the pepper shells about 1/2 full. It's easier if you have very fat peppers with lots of space to fill. If the peppers were more slender, you'll have to use less filling so that there will be room for the egg.

5. Crack the eggs one by one into a small bowl and gently pour them into the peppers. Top the peppers with a bit of cheese, and then put the dish into the oven to bake for about 10-15 minutes, or until set.