Easy Breakfast Stuffed Peppers

These Breakfast Stuffed Peppers are a healthy, budget-friendly breakfast recipe made with just 4 ingredients.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Brunch
Keyword: Breakfast Stuffed Peppers, Egg Stuffed Peppers
Servings: 4
Calories: 182kcal


  • 2 large bell peppers any color
  • 5 large eggs
  • 2 ounces Cabot Seriously Sharp Cheddar Cheese shredded
  • 1/2 cup roasted diced sweet potatoes
  • Dash of salt and pepper


  • Preheat the oven to 400 F.
  • While the oven is preheating, slice peppers in half lengthwise, so that you have 4 shallow “boats.” Place the peppers cut-side up on a baking sheet and roast for 10 minutes.
  • Meanwhile, in a large bowl, whisk eggs until they’re just starting to froth. Stir in about 3/4 of the cheese and all of the diced sweet potatoes. Add a dash of salt and pepper.
  • Remove the peppers from the oven and fill each half with the egg and sweet potato mixture. Sprinkle the remaining cheese on top of each pepper and carefully return the peppers to the oven.
  • Cook for 20 to 25 minutes, or until the eggs are set and the cheese is just starting to brown. You’ll know the eggs are done when you can lightly shake the baking sheet and the eggs no longer jiggle.
  • Remove the peppers from the oven and allow them to cool slightly before digging in. Serve with leftover roasted sweet potatoes on the side.


Nutrition for 1 pepper half: 182 calories, 11 grams fat (5 grams saturated), 9 grams carb, 2 grams fiber, 4 grams sugar, and 12 grams protein.