Stuffed Bell Peppers

20 minutes
20 minutes

These stuffed peppers get a healthy dose of veggies onto your plate, while still serving up indulgences like bacon and cheese. With eggs as the star, these could easily be modified for a “meatless Monday” dinner entree.


  • 4 large bell peppers (red, yellow, orange)
  • 1 cup diced tomato
  • 1 cup button mushrooms
  • 1 cup cooked bacon (chopped)
  • 1 cup shredded cheese (Mozzarella)
  • 1 cup shredded cheese (Cheddar)
  • 2 green onions thinly sliced
  • 4 BC Eggs
  • Pinch of salt and pepper
  • Pinch of garlic powder


  1. Leaving stems intact, halve and core the peppers. Paint insides with olive oil, add salt, garlic powder, diced tomato, button mushrooms, cooked bacon, mozzarella cheese, and BC Egg. Add additional salt and pepper, top with cheddar cheese, bacon and chopped green onion.
  2. Place all bell peppers on foil-lined rimmed baking sheet.
  3. Bake in 375F oven for 15-20 minutes or until egg whites are just set yet yolks are still creamy. Enjoy!

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