Stuffed Breakfast Peppers – Low Carb

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Average Rating: 5 | Rated By: 4 users

These High Protein Stuffed Breakfast Peppers are best for breakfast when you’re craving something hearty and satisfying and want to keep things low carb. 

Perfect stuffed bell peppers with leftover meat such as chicken, ham, beef or sausages, healthy broccoli, cheese, herbs and eggs, keeping this low-carb breakfast recipe simple and delicious. This is a great way to use leftover meat, making each pepper filling and delicious.


bell peppers


simple steps – prepare the peppers,

You can use any colour of peppers, red, orange, yellow, even green such as poblano pepper. But red peppers have a mild flavour and are my favourite. The bell peppers are excellent to use when adding stuffing. So cut the peppers in half and remove the seeds. Then, generously season them with salt and pepper.

make the filling,

As I said a very simple breakfast recipe. Mix all the ingredients with half the cheese. I used broccoli as a healthy vegetable, but you can use whatever you like or have in the refrigerator. Some other choices I would recommend are zucchini, green onions, spinach, finely chopped kale, or, if you are ok with some carbs, chopped cooked potatoes. Either way, the stuffed peppers will be great, so add what works for you.


stuffed breakfast peppers


time to fill the peppers,

Now add the filling inside the peppers and top with remaining cheese. I used half mozzarella, and half cheddar in this breakfast stuffed pepper recipe, mainly because of what I had on hand. But smoked gouda or any other good melting cheese will make these stuffed peppers outstanding. I used half a cup, but feel free to add extra cheese if you like cheesiness.

Once the peppers are filled and topped with cheese, pop them in the oven and bake until the cheese is melted and is deliciously gooey. YUM. 

keep it vegetarian,

You can easily omit the meat and still keep the peppers satisfying. Just double up on the veggies and add extra cheese, maybe some more herbs such as thyme or basil. 

I love this high-protein breakfast recipe because you can prepare the peppers and the filling the night before. Then, pour the filling in the peppers in the morning, and they are ready to be enjoyed in about 30 minutes.

The breakfast recipe is super easy to prepare, and the stuffed peppers are scrumptious. Add fresh salsa or a light salad, and serve them for brunch. This recipe is naturally gluten-free, keto-friendly and surprisingly filling. Enjoy!

Looking for another keto-friendly breakfast? Here are some favourites:

Salmon Burgers with Water Chestnuts

Zucchini And Ham Cheese Casserole

Keto Ham And Cheese Egg Cups

5 Ingredient Keto Walnut Cookie, Keto



  • 2 Large red or yellow bell peppers (preferably same size)
  • 1 cup leftover cooked chicken, GF ham, cooked GF sausage or cooked beef, roughly chopped
  • 1 cup diced broccoli
  • 8 cherry tomatoes, halved (optional)
  • 1/2 cup or more, grated cheddar or mozzarella cheese, divided
  • 1 Tbsp. Fresh chopped parsley, or herb of choice
  • 5 large eggs, whisked
  • Pure sea salt and black pepper to taste
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  • Preheat oven to 375 F
  • Cut the peppers into halves and remove the seeds. Season with salt and pepper
  • In a bowl mix meat of choice, broccoli, tomatoes, half the cheese, parsley, eggs and season with salt and pepper
  • Pour the mixture equally into each pepper and sprinkle with remaining cheese
  • Place on a baking pan and bake for 35 minutes until the cheese is melted
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