I’m always looking for new low carb breakfast options, especially for weekend mornings. Today’s dual recipe, a two-in-one, brings you two delicious options for stuffed breakfast peppers that are easy to make and very satisfying. As with some other recipes I’ve shared in the past, these are great base recipes that can easily be adapted to include your favorite vegetables and meats – the possibilities are limitless and anything you might enjoy in an omelette would be great in these peppers. The best part is that although these are breakfast peppers, you could easily serve them for dinner or re-heat the leftovers for lunch the next day.
I started by gathering my ingredients and pre-heating the oven to 375°F. Today I made pizza peppers as well as a vegetarian option, the perfect variety for any household.
Next I started with the vegetarian peppers by roughly chopping the broccoli. The pieces should be pretty small to not overwhelm the peppers or other ingredients.
I also diced the sliced mushrooms into small cubes and set both aside.
For the pizza peppers I quickly diced the pepperoni into small pieces as well.
Next I sliced the stems off the peppers, cut them in half and removed the ribs and seeds to clean them out. The bigger the pepper, the better these will be, so I recommend looking for bell peppers that are large and will allow for the deepest bowl shape for stuffing.
On a foil-lined baking sheet I lined up the six halves and filled three with the broccoli and mushrooms. Next I added 1 tablespoon of marinara sauce on the bottom of the other three halves and topped it with the diced pepperoni. Finally, I added the cheddar cheese to the broccoli and mushroom peppers and mozzarella cheese to the pizza peppers.
In a medium bowl I whisked together two eggs with heavy cream, salt and pepper.
I spooned the eggs into the pepper shells on top of the filling. As you can see, some of the egg spilled out onto the baking sheet, which is why I recommend large, deep peppers if possible. Regardless, these still bake up nice and fluffy in the oven; I baked mine for 25 minutes until the cheese was melted and slightly browned and the eggs were fully set. These are very easy to make and the peppers are tender when they come out of the oven. The pizza peppers have a little spice from the pepperoni while the vegetarian peppers are hearty and creamy. What fillings do you like best in peppers? Share with me in the comments below.
Stuffed Breakfast Peppers
- 3 large bell peppers
- 1/2c fresh broccoli, diced
- 1/2c sliced mushrooms, diced
- 1/2c pepperoni, diced
- 1/2c shredded mozzarella
- 1/2c shredded cheddar
- 3tblsp marinara sauce
- 2 eggs
- 1/4c heavy cream
- Pre-heat the oven to 375°F.
- Dice the broccoli, mushrooms and pepperoni into bite-sized pieces.
- Slice the stems off the bell peppers and cut them in half; remove the seeds and ribs.
- Fill three halves evenly with broccoli and mushrooms; top with shredded cheddar cheese.
- In the other three halves, layer 1 tablespoon of marinara on the bottom and top with the diced pepperoni and shredded mozzarella.
- Whisk the eggs, heavy cream, salt and pepper together; spoon evenly into each pepper half.
- Bake for 25 minutes or until eggs are set and cheese is slightly browned.
Per serving vegetarian peppers: 157 calories, 6g total carbs, 4g net carbs, 11g fat, 8g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)
Per serving pizza peppers: 170 calories, 5g total carbs, 3g net carbs, 12g fat, 9g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)
© 2014 Butter Is Not a Carb
Enjoy this post? Subscribe to read more like it!