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Breakfast Stuffed Peppers — Oven or Slow Cooker + VIDEO

Prep Time 10 mins
Total Time 55 mins
Servings 6

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These Breakfast Stuffed Peppers with cheese, bacon and spinach (or use whatever fillings you like!) are an easy, healthy, low carb breakfast, lunch or dinner!  Cook them in the oven or the slow cooker! Includes step by step recipe video.

breakfast stuffed peppers in glass baking dish topped with green onions

These Breakfast Stuffed Peppers were originally posted in August of 2015, but since they’ve been incredibly popular I’m updating the photos, adding a step by step video and cleaning things up a bit! Enjoy!

Here we are. How was your January 2018??

I did really well at staying on track for the first few weeks of January. But I’ll admit, once I started to get into Easter recipes and Spring desserts…. I started to lose track of my goals.

But since Stella has started sleeping longer at night — up to 10 or 11 hours in one stretch! — we are feeling a little more energized and my workouts have a little more “oomph” to them 😉 Thank you sweet baby for going easy on us!

Our second daughter slept a lot less and was always hungry, so I know how important it is to have some easy, healthy meals on hand that you can make when you can hardly think or move.

overhead image of breakfast stuffed peppers in glass baking dish

We love eggs, and we eat them for any meal of the day, in any form.

Breakfast burritos, breakfast quesadillas, or this Loaded Baked Potato Breakfast Casserole — we’ll take them all. (And if they come in the form of French toast or cake, we ain’t mad about that either!).

These Breakfast Stuffed Peppers are super fun and easy for the kids to customize — everyone can add in their favorite veggies, seasonings and cheeses and they all bake up in one pan. If you leave them a little firmer, they’re even easy to grab and eat on the go!

breakfast stuffed red and orange peppers in baking dish

Tips and Tricks for Making these Breakfast Stuffed Peppers:

  • Try to cut your peppers so that they’ll be relatively flat on the bottom — we don’t want too much spillage in the pan!
  • Mix up your veggies, meats and cheeses as you desire — or let everyone put their own in the peppers and just pour the whisked eggs right over top!
  • These stuffed peppers keep well in the refrigerator for a couple of days but aren’t great from the freezer — unless you are okay with your peppers being totally soft and mushy!

I would love to hear what your go-to recipes are for the busy weeks ahead!

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Breakfast Stuffed Peppers — Oven or Slow Cooker

These Breakfast Stuffed Peppers with cheese, bacon and spinach (or use whatever fillings you like!) are an easy, healthy, low carb breakfast, lunch or dinner!  Cook them in the oven or the slow cooker! Includes step by step recipe video.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cuisine American
Course Breakfast
Servings 6
Calories 164kcal

Ingredients

  • 3 bell peppers halved and seeded
  • 4 eggs
  • 1/2 cup milk
  • 3/4 tsp salt
  • 2 tbsp chopped green onion
  • 1/4 cup chopped frozen spinach thawed, squeezed dry
  • 3/4 cup shredded cheddar cheese divided
  • 1/2 cup finely chopped ham

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine eggs, milk, salt, green onion, spinach, ½ cup cheese and ham with a whisk until combined.
  • Lay your peppers in a lightly greased baking dish (whatever size works — you want them to be a little snug so they don’t move too much and spill). Divide your egg mixture between your peppers and sprinkle with remaining cheese. Bake for 45-50 minutes, until eggs are set.
  • Slow Cooker:Line slow cooker with tin foil. Place peppers in slow cooker and fill. Cook on low for 3-4 hours or until eggs are set.

Notes

* You can easily substitute fresh — I would increase the amount to ¼-1/2 cup.
** Nutrition information is calculated per half bell pepper.

Nutrition Information

Calories: 164kcal

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. C2 says

    These are fantastic. I used Canadian bacon instead of the ham. When I make hem the next time I am going to use muffin pans instead. That way, I don;t have to cut the halves to make one side flat. Thanks again.

  2. Barbara A Tidwell says

    Man, these look really good, I will definitely be trying them soon. Thanks for sharing, I just ait but now I’m hungry again. LOL

  3. Tree says

    I made these last weekend for my honey bunny and she loved them so much that I’m doubling the recipe today to make them again. I used horseradish havarti for the cheese because it was all I had in the fridge and it came out so yummy. Thank you for sharing!

  4. Mary says

    I have out-of-town guests arriving on a Saturday at 11am., to attend a wedding and then spend the night. Brunch will be Sunday morning. Can I prepare these on Friday, (up to the baking step) and refrigerate until it is time to bake them Sunday morning? Or, if prepared and baked on Friday, or early Saturday, how do they hold up to being reheated?

    • Ashley Fehr says

      Hi Mary! I would probably slice the peppers and put in a sealed container, then I would mix up the eggs and keep in a separate container. On the morning I wanted to bake them, I would fill and bake. I think they would be a little better that way than reheated! I hope that helps!

  5. jeff helgesen says

    You can even out the bottoms of the peppers by taking a cutting knife and cutting across the bottom of the pepper. Just don’t cut so deep that you cut through the flesh of the pepper and create a hole (though it’s not a huge deal if there is a small opening).

  6. Theresa says

    Can you freeze them? I like to make freezer breakfast for my parent so they can just pop in microwave. Any suggestions?

    • Ashley Fehr says

      Hi Theresa! I think that depends on your preferences. I don’t enjoy the texture of peppers after freezing, so I wouldn’t. They are quite soft after being frozen and I like mine still with a bit of crunch. There’s no reason it couldn’t be done, it just wouldn’t be my preference.

  7. Dorothy Dunton says

    Hi Ashley! I’m a big fan of stuffed peppers and I always use either red or yellow because they are sweeter and “meatier”. And I add spinach to dishes whenever I can (along with cheese, of course)! I made some pretty tasty ones a while back with chorizo and quinoa.

  8. Alice @ Hip Foodie Mom says

    Yup, it’s back to routine and reality for all of us! love the real life recipes! These are the ones we need right now. . love love love this! I’ve already been using my slow cooker like crazy this summer! it’s still on my counter! love these stuffed peppers!

  9. [email protected] says

    These stuffed peppers look so good! I can´t believe you can make them in a slow cooker too! I don´t have much confidence when it comes to my Crockpot but I´m sure the more I use it, the more I would be bold to make something like this. Pinned!

  10. Danielle says

    I totally know how you feel, the only thing I want to do is bake all the time and then eat it. But I do love eating actual food that doesn’t involve sugar too and these stuffed peppers sound great!

  11. Mariah @ Mariah's Pleasing Plates says

    Haha sometimes I feel like the food blogger life will always be about sweets but I am totally with you on the real life food…somehow I never get around to posting that stuff. I LOVEEEE these stuffed peppers! Such a fun breakfast!

  12. Izzy says

    Your husband gets two months off in the summer?! I want his job! Really, I want no job and every month off though, haha! My breakfast usually consists of cereal and milk, but I’m always drooling over fun breakfast like this one! I think I need to start making them for myself 🙂

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