• Breakfast Stuffed Peppers Recipe (Paleo, Low Carb, Gluten-Free)

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

    Breakfast Stuffed Peppers | StupidEasyPaleo.com

    Your Bell Pepper Egg Breakfast Is Here

    If you’re getting kind of sick of fried eggs for breakfast, you’re in luck. These Breakfast Stuffed Peppers are an excellent cure for first meal boredom. They’re low carb, paleo, and whole30-friendly.

    Plus, you’ll be kicking off the day with a colorful veggie-packed breakfast that’ll keep your blood sugar from crashing out around 10 am. In fact, switching to a savory breakfast was one of the important lifestyle changes that helped me kick my hypoglycemia. Read more about how I kicked my sugar cravings.

    These Paleo Breakfast Stuffed Peppers require a little bit of prep time, so I usually make them on weekends when I’m not super busy. Or you could cook them up on your meal prep day and gently reheat them in the oven while you get ready for work in the morning.

    Can You Make These Stuffed Peppers Vegetarian?

    Totally. If you are a vegetarian who eats eggs, this recipe is perfect right out of the box. If you’re avoiding eggs though, you may want to add some cooked quinoa or lentils for protein.

    On the other hand, if you want to bump up the protein even more, trying mixing in some grass-fed ground beef or pastured pork with the spinach. Or layer it between the spinach and egg.

    You can really add any veggies that you like. Trying swapping the spinach for kale or other dark, leafy greens. Sautéed leeks, onions, or mushrooms make a great addition, too.

    Breakfast Stuffed Peppers | StupidEasyPaleo.com

    Stuffed Peppers Can Be Made Ahead and Frozen

    Trying to stock your freezer with meals you can turn to in a jam? These Breakfast Stuffed Peppers can be made ahead of time and frozen. Yep!

    Cook them according to the directions and freeze them whole on a baking sheet. Then, wrap / package them individually for freezer storage. When you want to reheat them, place them in a 350F oven and warm through. They’ll keep for about 3 months in the freezer.

    Looking for Other Savory Breakfast Options?

    Try some of my other favorites:

    Breakfast Stuffed Peppers | StupidEasyPaleo.com

    Breakfast Stuffed Peppers | StupidEasyPaleo.com

    Breakfast Stuffed Peppers (Paleo, Low Carb, Gluten-Free)

    Course: Breakfast
    Cuisine: Eggs, Gluten-Free, Paleo, Veggies, Whole30
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 125 kcal
    Author: Steph Gaudreau

    Make these Breakfast Stuffed Peppers recipe for a delicious way to start your day! Paleo and Whole30-friendly. These can be made and frozen ahead of time for a convenient work day breakfast. Learn how!

    Print

    Ingredients

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

    Instructions

    1. Preheat oven to 400F. Line a square glass baking dish with foil.

    2. Cut off the top of each pepper, and remove the seeds. Place peppers into the dish, and bake for about 15 minutes.

    3. Meanwhile, defrost the spinach. Squeeze the moisture out of the spinach.
    4. Remove peppers from oven and stuff the bottoms evenly with the defrosted spinach.
    5. Crack an egg into the top ½ of each pepper.
    6. Bake for about 15-20 minutes or until the egg whites are set and not transparent.

    Recipe Notes

    Serve these with a delicious blended butter coffee.

    Nutrition Facts
    Breakfast Stuffed Peppers (Paleo, Low Carb, Gluten-Free)
    Amount Per Serving
    Calories 125 Calories from Fat 36
    % Daily Value*
    Total Fat 4g 6%
    Saturated Fat 1g 5%
    Cholesterol 163mg 54%
    Sodium 156mg 7%
    Potassium 944mg 27%
    Total Carbohydrates 11g 4%
    Dietary Fiber 4g 16%
    Sugars 5g
    Protein 9g 18%
    Vitamin A 291.9%
    Vitamin C 222.8%
    Calcium 14.5%
    Iron 24.2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Did you try this recipe? Leave it a rating and comment below!

    Pin this Paleo Breakfast Stuffed Peppers Recipe for later.

    Breakfast Stuffed Peppers | StupidEasyPaleo.com

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    48 thoughts on “Breakfast Stuffed Peppers Recipe (Paleo, Low Carb, Gluten-Free)

      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?

      1. I have used turkey hot Italian sausage, grated carrot, onion, broccoli [chopped small] and even coleslaw mix [from a bag] all lightly sautéed while peppers bake , then stuff peppers add egg and bake, top off with salsa and avocado . yummy!!

        5.0 rating

    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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