Last summer, our garden gave us an abundance of green bell peppers for the very first time. My husband and I have enjoyed making stuffed peppers with beef and rice, but we wanted to try something new. In our effort to bring more vegetables to the breakfast table, we created this simple roasted Bell Pepper and Egg recipe. It’s savory, satisfying, and feels like something you’d order at a cozy café — only it’s fresh from your own kitchen.
What to Serve with Roasted Stuffed Peppers with Eggs and Cheese
- Toasted sourdough bread
- Roasted breakfast potatoes
- A side of yogurt with fresh berries
Equipment to Make Bell Pepper and Egg
- Baking Sheet
- Parchment Paper
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Recipe Variations
Try mixing it up with:
- Crispy bacon or sausage
- Diced tomatoes
- Black olives
- Jalapeños
