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Stuffed Breakfast Peppers

Active Time: 20 minutes / Cook Time: 40 minutes / Total Time: 60 minutes

Makes 2 servings

stuffed breakfast pepper.jpg


  • 2 large bell peppers, sliced in half lengthwise, seeds and core removed (the stems can stay)
  • 4 eggs, beaten
  • 1 teaspoon ghee or coconut oil
  • ¼ yellow onion, diced
  • 1 small summer squash, diced
  • ½ pint baby Portobello or button mushrooms, diced
  • 2 cloves garlic, diced
  • ¼ teaspoons sea salt
  • 1/8 teaspoon black pepper
  • Pinch red pepper flakes (optional)
  • ¼ cup chopped basil
  • 1 avocado, halved, pitted, and sliced


  1. Preheat oven to 375 degrees F and line a small baking tray with all natural parchment paper.
  2. Heat ghee or coconut oil over medium heat. Once hot, add onions and sauté, 4 minutes.
  3. Add squash and mushrooms and sauté until tender, about 4 minutes. Add garlic during the last 2 minutes of cooking.
  4. Remove from heat and sprinkle on sea salt, pepper, and red pepper flakes, if using. Stir to incorporate.
  5. Divide the veggie filling between the 4 bell peppers and top with beaten eggs.
  6. Bake for 30-40 minutes, or until eggs are cooked. Remove from oven and top with basil and avocado slices.