Breakfast Stuffed Peppers

Another great meal for meal prep or even to make for a brunch.  You could really stuff these with any number of things but I really enjoyed this combination!


Makes 3 servings

  • 3 bell peppers, cut in half lengthwise and seeds removed
  • 1 tsp butter or ghee
  • 4 oz sliced mushrooms
  • 1 cup leeks, washed and chopped fine
  • 2 cups baby spinach
  • 3 slices of bacon, cooked and crumbled
  • 3 large eggs
  • 3 large egg whites
  • optional: sliced or shredded cheese for topping


Preheat oven to 375 degrees.

Lay peppers out on a pan, trying to make sure they are sturdy and won't tip over and spill.

Heat a skillet over medium-high heat and add 1/2 tbsp coconut oil or olive oil.  Add sliced mushrooms and chopped leeks and saute for 5 minutes until veggies are tender.  Add your spinach and stir until wilted.  Remove from heat and set aside.  

Add your eggs and egg whites to a bowl and whisk until well combined.  

Fill your peppers with the veggie filling and pour egg mixture over top.  I used a small ladle to pour in the egg mixture.  Top each pepper with 1/2 slice cooked bacon.  

Place in the oven and bake for 35 minutes.  Remove from oven, top with cheese if desired and cook for an additional 5 minutes.  Remove from oven and enjoy two halves (one full pepper) for a serving!