Dish: | Yield: 2 Servings | Prep Time: 10 minutes | Ready In: 35 minutes


breakfast bell peppers


  • 4 bell peppers, seeded and cut in half lengthwise
  • 1 teaspoon extra virgin, olive oil
  • 1/2 cup tomato, diced
  • 6 strips bacon, diced
  • 1/2 cup yellow online, diced
  • 1/2 cup spinach, chopped
  • 1/2 cup mushrooms, diced
  • 1/2 teaspoon garlic salt
  • Salt and pepper, to taste
  • 4 large eggs
  • 2 tablespoons almond milk
  • 1/2 avocado, peeled and diced
  • 4 basil leaves, cut into strips


  1. 1

    Preheat oven to 325°.

  2. 2

    Place pepper halves on baking sheet, upright.

  3. 3

    Pour olive oil into pan and sauté tomato, bacon, onion, spinach, mushrooms, garlic salt and salt and pepper for approximately 5 minutes. Remove from heat.

  4. 4

    Add avocado and basil to vegetable mixture. Spoon evenly into pepper halves.

  5. 5

    In medium bowl, beat eggs, milk and pinch of salt until well blended. Pour evenly over vegetable mixture in each bell pepper half.

  6. 6

    Bake until knife in center comes out clean, approximately 25-30 minutes.

  7. 7

    Let stand 5 minutes before serving.

  • DellaNova

    I wonder if this would work out/be just as good if I used Sausage/Ground Meat in place of the bacon, or possibly cooked up plain pork-belly strips?

    • Melissa Kowalchuk

      I love that idea! I think, because there are so many other flavors going on here, you could essentially use any kind of meat. I’d also recommend substituting steak, ground chicken, ground turkey, etc. Let me know if you try using sausage or any other kind of meat and what you thought!

  • Nicole

    I have a question, it calls for 4 bell peppers cut length wise so I assume this would make 4 servings, correct? One bell pepper per person (2 halves). Am I missing something?