This Breakfast Stuffed Bell Pepper recipe is less than 5 net carbs per serving and packed full of protein and vegetables. Look no further for an easy, hearty breakfast recipe that is great for a weekday breakfast or your next family gathering!
The base for most breakfast recipes is a starch or maybe a mixture of a starch and protein. A healthy serving of vegetables isn’t all that common. This is especially true for keto breakfast options. That is why we love this stuffed bell pepper recipe!
These Breakfast Stuffed Bell Peppers have a healthy balance of fats, protein, and vegetables while staying under 5 net carbs per serving. Better yet, it only takes a few pantry staples and it is customizable so if you are missing an ingredient you can likely supplement with something you do have on hand.
The recipe only takes a few simple steps and the ingredients are common, inexpensive items you can easily find at any grocery store if you happen to be missing something from the ingredients list. The recipe’s simplicity make it one of our favorite choices when we’re looking for a more hearty breakfast or morning potluck.
What You Will Love About This Recipe
- Simple. This recipe only requires a couple simple steps for a well-rounded, keto breakfast.
- Inexpensive. You will only need a handful of pantry staples for this recipe. You can save even more by only using green bell peppers!
- Customizable. Stuffed bell peppers are easily customizable. We love to switch out the sausage for chicken or bacon. You can also easily make this a spicy recipe by add some hot sauce or using spicy breakfast sausage.
Here is a quick overview of what you’ll need for this recipe. Find exact measurements at the bottom of the page in the printable recipe card.
- Bell peppers: choose larger bell peppers to make stuffing them easier. Also, ensure the bell peppers are similarly sized for a consistent cooking time. Choose the color of your choice.
- Avocado oil: We prefer avocado oil for this recipe but any neutral oil will work.
- Yellow onion, fresh spinach, and mushrooms : you will dice the yellow onion and slice the mushrooms
- Breakfast sausage: We used turkey sausage for this recipe but any breakfast sausage will work. If you prefer spicy foods, you can use spicy breakfast sausage.
- Spices: salt and black pepper
- Large eggs: If cholesterol is a concern you could just use egg whites. If using only egg whites, use 2 egg whites for every 1 egg in the recipe.
- Shredded mozzarella: Shredded cheese makes for a delicious topping. You can use a different flavor of shredded cheese if you prefer
How to Make Breakfast Stuffed Bell Peppers
Saute the onion
Preheat oven to 375 degrees and grease a 9 x 13 baking dish. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes.
Cook the stuffing ingredients
Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted.
Bake the bell peppers
Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
Add the cheese
After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.
These stuffed bell peppers are well-rounded and can served alone for a low carb breakfast, but there are also some excellent side dish options. These keto biscuits or breakfast bagels are two of our favorite choices.
Storage and Reheating Instructions
You can store these stuffed bell peppers for up to 3 days in the refrigerator. Allow to cool completely before placing in an airtight container to store in the refrigerator. You can reheat them in the oven or microwave in 30-second increments until heated to your desired level. If reheating in the oven, reheat at 350 degrees F for about 10-15 minutes or until heated to your desired level.
Tips and Tricks
- Save money with green bell peppers. We like to use a mixture of red, yellow, and green bell peppers, but you can save a noticeable amount by choosing only green bell peppers.
- Customize your stuffed bell peppers with the protein of your choice. Bacon, chicken, and andouille sausage are some good options just to name a few.
- Add some heat by choosing a spicy breakfast sausage or adding a dash of hot sauce.
- For consistent cooking, choose similarly sized bell peppers. Otherwise, some may be done prior to others.
Stuffed Bell Peppers FAQ
Yes, this recipe is gluten free when prepared as described.
Absolutely! There are several great options. We have also used bacon or chicken.
No, you don’t have to precook the peppers for this recipe.
Other Keto Breakfast Recipes
- Keto Pancakes– These fluffy keto pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!
- Sausage Egg and Cheese Bites– The perfect on-the-go breakfast. They’re cheesy packed full of protein, and only have one net carb each!
- Ham and Cheese Chaffles– Requires just 5 ingredients and about 1 net carb each! This is an easy keto breakfast or snack recipe!
- Low Carb Breakfast Casserole– This recipe is super filling and full of healthy ingredients! Tender mushrooms, peppers, onions, and kale pair perfectly with your favorite sausage, eggs, and cheese.
- Egg Bites– This Egg Bites Recipe is so much better than the coffee shop version! You only need a few ingredients to make these cheesy, bacon-filled egg bites that are perfect for weekly meal prep!
Breakfast Stuffed Bell Peppers
- 3 large bell peppers cut in half and seeds/pith removed
- 1 tbsp avocado oil
- ½ medium yellow onion diced
- 1 lb breakfast sausage
- ½ cup sliced mushrooms
- 1 cup fresh spinach
- ½ tsp salt
- ¼ tsp black pepper
- 6 large eggs
- 1 ½ cup shredded mozzarella
- Preheat oven to 375 degrees and grease a 9×13 baking dish.
- In a skillet, heat the oil over medium heat. Once hot, add the diced onion and saute until translucent, about 2-3 minutes.
- Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted.
- Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture.
- Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
- After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.
- Store leftovers in the fridge for up to 3 days.
- I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling!
- I used turkey sausage, but any breakfast sausage will work!