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(P) Breakfast Stuffed Peppers -- Oven or Slow Cooker

(P) Breakfast Stuffed Peppers -- Oven Or Slow Cooker

By: Rachel's Tea



Cook Time
  • Green bell peppers, halved and seeded 4
  • Eggs 5
  • Salt ¾ tsp
  • Chopped green onion 2 tbsp
  • Chopped frozen spinach, thawed ⅛ cup
  • Shredded cheddar cheese 1 cup
  • Cooked bacon, crumbled 4 slices

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For A Delicious Breakfast!


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine eggs, salt, green onion, spinach, ½ cup cheese and bacon with a whisk until combined.
  3. Lay your peppers in a lightly greased baking dish (whatever size works -- you want them to be a little snug so they don't move too much and spill).
  4. Divide your egg mixture between your peppers and sprinkle with remaining cheese.
  5. Cover with tin foil and bake for 45-50 minutes, until eggs are set.
  6. Line slow cooker with tin foil.
  7. Place peppers in slow cooker and fill.
  8. Cook on low for 3-4 hours or until eggs are set.

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