Stuffed Breakfast Peppers


  • 2 bell peppers – your choice of color
  • 4 eggs
  • 1 cup white mushrooms
  • 1 cup broccoli
  • ¼ tsp cayenne pepper
  • Salt and pepper, to taste


  • Preheat oven to 375 degrees Fahrenheit.
  • Dice up your vegetables of choice.
  • In a medium sized bowl, mix eggs, salt, pepper, cayenne pepper, and vegetables.
  • Cut peppers into equal halves. A tip: Try to buy peppers that are symmetrical and have somewhat flat sides – this makes it easier for them to balance while baking.
  • Core the peppers so that they’re clean enough to add the filling.
  • Pour a quarter of the egg / vegetable mix into each pepper halve, adding more vegetables to the top to fill in any empty space.
  • Place on baking sheet and cook approximately 35 minutes or until eggs are cooked to your liking.
  • Serve and enjoy! I personally like mine with a dash of hot sauce on top.


This recipe makes 2 servings.

Nutrition Facts Per Serving

  • Calories: 186
  • Total Fat: 9.4g
  • Saturated Fat: 2.8g
  • Carbs: 12.1g
  • Fiber: 4.0g
  • Protein: 14.6g

By Kiri Rowan (

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