• Paleo Breakfast Stuffed Peppers Recipe

    Breakfast Stuffed Peppers | stupideasypaleo.com

    Paleo Breakfast Stuffed Peppers are a great way to change up your morning meal routine!

    These require a bit of prep time, so I usually make them on weekends when I’m not super busy. If you want to bump up the protein content, mix in some grass-fed ground meat with the spinach or layer it between the spinach and egg.

    Breakfast Stuffed Peppers | stupideasypaleo.com

    Breakfast Stuffed Peppers Recipe

    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Serves Serves 4     adjust servings


    • 4 red bell peppers (any color bell pepper works)
    • 16 oz bag frozen, chopped spinach
    • 4 eggs
    • Sea salt and pepper, to taste.


    1. Preheat oven to 400F. Line a baking dish with foil.
    2. Cut off the top of each pepper, and remove the seeds.
    3. Place peppers into the dish, and bake for about 15 minutes.
    4. Meanwhile, defrost the spinach. Squeeze the moisture out of the spinach.
    5. Remove peppers from oven and stuff the bottoms evenly with the defrosted spinach.
    6. Crack an egg into the top ½ of each pepper.
    7. Bake for about 15-20 minutes or until the egg whites are set and not transparent.


    Breakfast Stuffed Peppers | stupideasypaleo.com


    You may recognize this (or maybe not) as a recipe that’s had a facelift. Here’s the difference in the photos.

    Breakfast Stuffed Peppers | stupideasypaleo.com

    If you want to know more about how I’ve improved my food photography, see my free blog series on Food Photography Tips. Here’s how I set up the shot:

    Breakfast Stuffed Peppers | stupideasypaleo.com

    Click for Part 1Part 2, and Part 3. This ebook also helped me learn a lot of basics about photography.

    Pin this Paleo Breakfast Stuffed Peppers Recipe for later!

    Paleo Breakfast Stuffed Peppers Recipe | StupidEasyPaleo.com


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    58 thoughts on “Paleo Breakfast Stuffed Peppers Recipe

      1. If we are using fresh spinach do we need to pre cook it all or can it just go straight into the pepper? Also would straight egg whites work just the same?

        1. Hi Lindsay! You probably want to still wilt it down because it’ll shrink and probably get really wet inside the pepper. Egg whites might work the same but I haven’t tested it with that. Remember, the yolk has lots of amazing nutrition in it! 😉

    1. Confession time! I can’t stand cooked spinach (or cooked greens). I’m wondering of turkey sausage with some chopped onions would also work… thoughts? Or do you have any suggestions for substitutions?

    2. These look awesome, and I can see mixing them with the Turkey sausage/onion ones Liesl suggested. Now what would be the logical serving size though….

    3. HEllo my name is victor and I’m new to paleo and I was looking online for some recipes And came across this can I scramble the eggs before I put it in the pepper

    4. I made these last night for dinner. I sautéed the spinach with onions and garlic and minced bacon. Wow. Nice! Thank you so much for sharing all your wonderful recipes for FREE! Very kind and gracious of u! 🙂

    5. I make something very similar to these, not sure if they are Paleo but we are on a “no carb” diet for diabetes. I make lots of stuffed peppers on the weekend with similar stuffing ingredients EXCEPT THE EGG (this is added later when you actually want breakfast). My stuffing also has bacon, feta, squash or sweet potato diced small, and some dill … yummm. Bake all the peppers on the weekend, 350 F for 30 min covered with foil, cool down, and then these keep well in the fridge all week (if they last that long).

      At breakfast time when we need quick food, we microwave one or two peppers for 2-3 min, just to heat through, make an indent in the stuffing and crack a fresh egg on top – then put under the broiler (put rack up high, 4 inches from broiler) until your egg is how you like it, about 5 min or so. I love a runny yolk, which is gooey deliciousness on these juicy peppers. This makes for a fast breakfast and works really well for our schedules.

    6. Sounds delish! By husband says he doesn’t like peppers…so I’ll try this recipe with tomatoes. I hope they’ll make. A good substition but won’t prevalent …just cook as long as egg takes in very hot oven

    7. I made these for breakfast today and everyone liked it. I used leftovers for stuffing and put the egg on top. I like my eggs well done, so broiled it a couple of mins in the end. I think I should skip the broiling next time as it made the egg white slightly plasticy. Otherwise, good.

    8. Since I would just be making these for myself, I’d prefer to just make 2 at a time ( I have a weird thing about reheating eggs) . Do you know what might change regarding the cook time if I split the amount in half?

        1. Thanks for responding so quickly. I didn’t *think* it would do anything in the recipe but I sure don’t know everything so thought I’d ask. 🙂 Appreciate it!

    9. After doing Paleo for about a year I had been looking for some new options for breakfast. All the while I’ve been eating crustless quiche. Of some sort or another. I really like this recipe. Parent Lee my bell peppers were larger than yours cause I could’ve fit two eggs in them and would have preferred that. I also found that the eggs didn’t seem to cook all the way after 20 minutes in the oven. It’s not my having trust me. I would probably cover the dish with foil so that they don’t get hard on the outside and still remain soft in the middle but that’s just my preference. Thank you for sharing!

      1. Hey Tom…that’s the tricky thing about recipes…they’re never an exact science because it’s literally impossible to recreate the “exact” same conditions twice 🙂 That’s where getting comfy with how to adjust cooking times and ingredients comes in handy, and that’s where practice comes in.

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