Stuffed Bell Pepper Egg Cups
These vibrant bell pepper egg cups are a nutritious and tasty way to kickstart your day. Loaded with eggs veggies cheese and optional meats they’re low-carb keto-friendly and naturally gluten-free. They’re baked in sweet bell pepper halves which act as edible containers making them fun to eat and easy to clean up.
Prep Time & Cook Time:
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 4
Ingredients:
2 large bell peppers (red yellow or orange)
4 large eggs
1/4 cup diced onion
1/4 cup diced tomato
1/4 cup chopped green onion or chives
1/4 cup shredded cheese (cheddar mozzarella or your choice)
1/4 cup cooked bacon bits ham or sausage (optional)
Salt and pepper to taste
Olive oil or cooking spray for greasing
Instructions:
Preheat Oven:
Preheat oven to 375°F (190°C)
Prep Bell Peppers:
Slice each bell pepper in half lengthwise and remove seeds and membranes. Lightly grease a baking sheet or line with parchment paper. Place the pepper halves cut side up
Mix Filling:
In a bowl beat the eggs. Add diced onions tomatoes green onions cheese and cooked meat if using. Season with salt and pepper
Fill Peppers:
Pour the egg mixture evenly into each pepper half filling them almost to the top
Bake:
Bake for 25-30 minutes or until eggs are fully set and tops are slightly golden
Serve:
Let cool slightly before serving. Garnish with fresh herbs or a sprinkle of extra cheese if desired
Tips:
Peppers should be stable so slice off a tiny bit of the bottom to help them sit flat
Add variety with mushrooms spinach jalapeños or sun-dried tomatoes
Use muffin tins if you have small peppers or want mini versions
Make it dairy-free by skipping the cheese or using a plant-based version
FAQs:
Q: Can I make these ahead of time?
A: Yes they reheat well. Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave
Q: Can I freeze them?
A: Yes wrap them individually and freeze. Reheat from frozen or thaw overnight in the fridge
Q: Do I need to cook the veggies beforehand?
A: No but if you prefer softer veggies you can sauté them first
Q: What goes well with these?
A: Pair with avocado toast salad or fruit for a complete meal
Nutritional Info (Per Pepper Half approx):
Calories: 120
Protein: 8g
Fat: 8g
Carbs: 4g
Fiber: 1g
Sugar: 2g
Note: Varies based on add-ins and cheese used
Conclusion:
These Stuffed Bell Pepper Egg Cups are a wholesome satisfying and customizable dish that works any time of day. They look great taste amazing and are easy to meal prep. With endless combinations you can make them your own and never get bored.