Breakfast Stuffed Peppers

These Breakfast Stuffed Peppers are the start to the day! If you’re Bulgarian, you know how much we love our baked bell peppers, so this is inspired by the Bulgarian classic dish that’s on every menu back home. Pesto eggs have been trending lately and we decided to do something different and combine those flavors with the stuffed pepper. In our opinion, this is a more satiating filling and way to do it! These are the ultimate breakfast, lunch or girl dinner idea with a side salad.

What stands out

These Breakfast Stuffed Peppers are an low-carb meal idea and phenomenal. You will love the flavor combo of peppers, feta, green onions and tomatoes. Your favorite cheese (non-dairy works too!) just takes it over the edge. The egg stays fluffy and each bite is the combination of colors and flavors. Feel free to amp up the pesto in this dish for even more herbaceous deliciousness.

How to Prepare Breakfast Stuffed Peppers

First, use a knife to cut your bell pepper and a half directly through the stem. Then clean out the inside and remove the seeds.

Next, add a sprinkle of cheese to the base of each pepper half.

Now, finely dice cherry tomatoes and green onions and then add them to each pepper half as well.

In a separate bowl whisk 4 eggs with a pinch of salt and the sundried tomato pesto.

Then fill each pepper half with the egg mixture to just below the rim of the pepper.

Gently transfer the peppers into your air fryer and air fry at 370°F (185°C) for about 18 to 20 minutes.

Finally, add parsley and extra feta cheese on top for garnish and enjoy!

Kitchen tip

If you don’t have an air fryer, you can certainly bake these Breakfast Stuffed Peppers in the oven. Bake at 400F (200C) in a baking dish until fully set (around 20 minutes or so).

Swaps

1. You can use any pesto you love, we used sun-dried tomato pesto. If you have extra time, try making our Basil Walnut Pesto it’s worth it!
2. Use any of your favorite veggies you have to use up in the fridge: mushrooms, spinach, red onion, chives, zucchini and even jalapenos.
3. Add whatever cheese you love in these Breakfast Stuffed Peppers: cheddar, mozzarella, gouda, or goat cheese would be as well.
4. If you are dairy-free, just use a non-dairy cheese you love instead or leave it out and use a bit more pesto.

Serve it with

• A beautiful side of fresh fruit, or a stack of pancakes for breakfast.
• Serve these Breakfast Stuffed Peppers with your favorite breakfast protein, such as turkey bacon, bacon, or our Homemade Breakfast Sausage Recipe.
• Serve these for lunch with a side salad, such as our Simple Green Salad or Wedge Salad.

Questions

which air fryer do you use?

We love our mark COSORI Pro II Air Fryer. If you have a different brand, we recommend reading the suggested cooking time and temperature since each appliance will vary. Keep an eye on them while they’re cooking.

can we make these breakfast stuffed peppers in the oven?

Yes, you can certainly bake in the oven if you don’t own an air fryer. Bake at 400F (200C) in a mark baking dish until fully set (around 20 minutes or so).

what else can we add to these breakfast stuffed peppers?

The options are endless! Use up whatever vegetables you have in your fridge: mushrooms, spinach, red onion or jalapeno are great options as well.

can we make these dairy-free?

Yes, you can certainly use your favorite non-dairy cheeses in these Breakfast Stuffed Peppers.

Ingredients

Makes 1 servings

• 1 bell pepper, halved and clean out the seeds
• 1 tablespoon feta, or any cheese you love
• 2 tablespoon cherry tomatoes, diced
• ¼ scallion, diced (or green onion)
• ½ teaspoon salt
• 4 medium eggs
• 1 tablespoon pesto, any variety you like

Equipment

• Nakiri Knife
• Cutting Board
• Mixing Bowls
• Air Fryer
• Redmond Real Salt
• Measuring Cups + Spoons

Method

1. Cut your bell pepper and a half directly through the stem. Clean out the inside and remove the seeds. Add a sprinkle of feta or any cheese you like.
2. Finely dice your cherry tomatoes and green scallions (optional) and add them to pepper halves.
3. In a separate bowl, whisk the eggs with a pinch of salt and the sun-dried tomato pesto. Fill each half with the egg mixture just below the rim of the pepper.
4. Gently transfer it into your air fryer and air fry at 370°F (180C) for 18 to 20 minutes but please keep an eye on it as it will depend on the air-fryer.
5. Parsley for garnish is optional (and extra feta on top) and enjoy.