Description
These baked egg-stuffed bell peppers are a simple, high-protein breakfast that also works beautifully for lunch or dinner. Sweet roasted peppers are filled with a creamy blended egg and cottage cheese mixture, topped with veggies and melty mozzarella, then baked until set and golden.
Ingredients
Scale
- 2 bell peppers
- 2 eggs
- ½ cup shredded mozzarella cheese
- ¼ cup full fat cottage cheese
- 1 Roma tomato (diced)
- ¼ cup diced yellow onion
- ¼ cup baby spinach (chopped)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Minced fresh parsley (optional garnish)
Instructions
- Start by preheating your oven to 350°F.
- Slice the peppers in half lengthwise and scoop out the seeds and ribs. Arrange them cut-side up on a baking sheet and bake for about 15 minutes, just until they start to soften.
- While the peppers are in the oven, add the eggs, cottage cheese, salt, and pepper to a blender. Blend until completely smooth and creamy.
- Once the peppers have softened, carefully pour the egg mixture evenly into each pepper half.
- Sprinkle the tops with spinach, tomato, and onion, then finish with a generous layer of shredded mozzarella.
- Return the pan to the oven and bake for another 20 minutes at 350°F, until the eggs are set.
- Turn the broiler on high for 1–2 minutes at the end to get that golden, slightly bubbly top. Keep a close eye on it!
- Garnish if you’d like, serve warm, and enjoy.
Notes
- Easy to customize with your favorite vegetables.
- Great for meal prep; can be stored in the fridge for a few days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
Keywords: Cottage Cheese Stuffed Peppers