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 10minutes
Cook Time 45minutes
Total Time 55minutes
3bell peppershalved and seeded
2tbspchopped green onion
1/4cupchopped frozen spinachthawed, squeezed dry
3/4cupshredded cheddar cheesedivided
1/2cupfinely chopped ham
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.
* You can easily substitute fresh -- I would increase the amount to ¼-1/2 cup.
** Nutrition information is calculated per half bell pepper.
Breakfast Stuffed Peppers -- Oven or Slow Cooker https://www.thereciperebel.com/breakfast-stuffed-peppers-oven-or-slow-cooker/