Breakfast Stuffed Bell Peppers

Breakfast Stuffed Bell Peppers are filled with a creamy egg and cottage cheese mixture and topped with fresh veggies and melted mozzarella. A healthy, high protein way to start your day.

This post contains Amazon Affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you. Thanks for your support!

JUMP TO RECIPE - PIN THIS RECIPE FOR LATER

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram and Facebook Recipe Group!

This post was last updated 3/2026.

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• bell peppers
• eggs
• cottage cheese
• seasoned salt
• black pepper
• roma tomato
• onion
• baby spinach
• mozzarella cheese

Breakfast Stuffed Bell Peppers are a delicious, wholesome way to start your day with something a little different. Sweet bell pepper halves are filled with a high protein mixture of eggs and cottage cheese, then topped with fresh onion, tomato, spinach, and melty mozzarella. Baked until perfectly set and slightly golden on top, they’re colorful, satisfying, and packed with flavor in every bite.

This recipe is also incredibly versatile, making it easy to customize based on what you have on hand or your favorite breakfast flavors. Add cooked sausage, bacon, or ham for extra protein, or swap in different vegetables and cheeses to mix things up. Whether you’re meal prepping for busy mornings or serving a relaxed weekend brunch, these breakfast stuffed peppers are a healthy, filling option the whole family will enjoy.

Are you looking for other recipes that use bell peppers? Check out my Slow Cooker Stuffed Pepper Soup or Turkey Lettuce Wraps!

Meal prepping for breakfast is so easy! Try my Breakfast Burritos or Freezer Breakfast Sandwiches!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Store the peppers in an airtight container in the refrigerator for up to 3 days. They taste best when eaten fresh, but they do store well if you need to make them ahead. You can also freeze them in an airtight container for up to 3 months, though they may be slightly mushy when reheated. 

• The eggs are fully cooked and set at an internal temperature of 160°F, which may cause slight variations in cook time. Keep in mind that the amount of egg mixture needed can vary based on the size of your peppers, if they’re large, you may want to double the filling. Pre baking the peppers, like in this recipe, is key for a tender texture, but if you like a little crunch, you can reduce that time slightly. Be sure not to overfill the peppers, as the egg mixture will puff slightly while baking. Let them rest for a few minutes after baking so they set up and are easier to serve, and for extra flavor, sprinkle fresh herbs like parsley, cilantro, green onion or chives on top before serving.

• Swap the cottage cheese for ricotta or cream cheese for a creamier texture, or use Greek yogurt for a lighter option. Any shredded cheese works in place of mozzarella, like cheddar, pepper jack, or feta for a different flavor. For the veggies, use what you love, mushrooms, zucchini, or broccoli are great additions or swaps for the spinach, tomato, and onion. You can also add cooked bacon, sausage, or ham for extra protein, or keep them vegetarian. If you don’t have fresh eggs on hand, a liquid egg substitute works too. We love to add our favorite seasoning blends. Try it with Red Jalapeno Garlic Seasoning!

• For the best melt and flavor, use freshly shredded cheese instead of pre shredded, which doesn’t melt as smoothly due to added anti caking agents.

Our favorite kitchen equipment and supplies used with this recipe:

• Nonstick Baking Sheet Pan Set of 3
• Rotary Cheese Grater
• Ninja Professional Plus Blender
• Epicurean Kitchen Series Cutting Board
• Knife Block Set

Yield 4 servings

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

37 Min

Total time

47 Min

Breakfast Stuffed Bell Peppers

These baked egg filled peppers are colorful, flavorful, and easy to customize with your favorite toppings. Perfect for meal prep, brunch, or busy weekday mornings.

Ingredients

• 2 bell peppers, halved vertically with seeds removed
• 2 large eggs
• ¼ cup cottage cheese
• ½ teaspoon seasoned salt
• ¼ teaspoon black pepper
• 1 roma tomato, diced
• ¼ cup diced onion
• ¼ cup chopped baby spinach
• ½ cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 350°F.
2. Arrange the prepared bell pepper halves on a baking sheet. Bake for 15 minutes, until slightly softened.
3. While the peppers are baking, add the eggs, cottage cheese, seasoned salt, and black pepper to a blender. Blend until smooth.
4. Remove the peppers from the oven and evenly fill each pepper half with the egg mixture.
5. Top with tomato, onion, and spinach, then sprinkle with shredded mozzarella cheese.
6. Return to the oven and bake for an additional 20 minutes, or until the eggs are set.
7. Broil for 1-2 minutes, until the cheese is lightly browned.

Nutrition Facts

Calories

114

Fat

6 g

Sat. Fat

3 g

Carbs

6 g

Fiber

2 g

Net carbs

5 g

Sugar

4 g

Protein

9 g

Sodium

460 mg

Cholesterol

106 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Looking for more recipes, books, food and travel fun? Follow me!

Subscribe by Email, Facebook, Pinterest, Instagram, and Facebook Recipe Group!