A red egg stuffed pepper on a white plate with an orange pepper in the background
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5 from 1 vote

Easy Egg Stuffed Peppers

These easy egg stuffed peppers are perfect for breakfast on a busy morning! These egg stuffed peppers can be made ahead of time and reheat easily! Paleo, whole30, grain free, vegetarian and very easy to make! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, grain free, paleo, peppers, vegetarian, whole30
Servings: 3 people
Calories: 180kcal
Author: Samantha Rowland


  • 3 bell peppers
  • 3 cups chopped kale
  • 2 medium roma tomato
  • 3 large eggs
  • 6 large egg whites
  • 1/2 tsp salt
  • 1 tsp dried thyme
  • 1 tsp garlic powder


  • Preheat the oven to 400F
  • Cut off the tops of the bell peppers, so that they are easy to fill, moving the seeds and any white ribs inside the peppers. See post for details.
  • Place the peppers in either the holes of a large muffin tin or side by side in a bread pan, so they can easily stand upright
  • Saute the kale, roma tomato and the bell pepper that was cut away from the top of the peppers in a large skillet over medium heat for 4-5 minutes, until kale is wilted. Sprinkle with a pinch of salt 
  • Divide the veggies between the peppers. 
  • In a medium mixing bowl, combine the eggs, egg whites, thyme and garlic powder. 
  • Divide the egg mixture between the peppers, being careful not to overfill. 
  • Bake in the oven at 400F for 30 minutes until the tops are firm to the touch. 



Calories: 180kcal | Carbohydrates: 14g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 599mg | Potassium: 768mg | Fiber: 2g | Sugar: 5g | Vitamin A: 213.8% | Vitamin C: 281.7% | Calcium: 14.8% | Iron: 15.5%