Breakfast Stuffed Peppers

These stuffed peppers make for an exciting and tasty breakfast that fills you up with vitamin C and protein for a kick-start to your day! 


• 4 bell peppers, halved and seeded
• 5 eggs
• 1/2 cup milk
• 3/4 tsp. salt
• 2 tbsp. green onion, chopped
• 1 cup cheese, divided
• 1/8 cup vegetables (spinach, mushrooms, scallions, tomatoes, etc. )


1. Preheat oven to 350 F.
2. In a medium bowl, whisk to combine eggs, milk, salt, onion, vegetable, and 1/2 cup cheese.
3. Lay peppers in a lightly greased baking dish (whatever size works- you want them to be a little snug so they don’t move and spill over). Divide your egg mixture between your peppers and sprinkle with remaining cheese. Cover with foil and bake for 40-45 minutes, until eggs are set.

4. Or, Line slow cooker with tin foil. Place peppers inside and fill. Cook on low for 3-4 hours or until eggs are set. 

Recipe adapted from: