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Cheesy Egg Stuffed Peppers

  • 20 m
  • 50 m
Hilary Meyer
“Bake up omelets in a pepper for a healthy, veggie-packed breakfast. Sweet bell peppers are filled with a cheesy egg filling with all the fixings of a classic Denver omelet. If you're cooking for a crowd, this recipe is easy to double!”


    • 2 large bell peppers, plus ¼ cup chopped, divided
    • ¼ teaspoon salt
    • 4 large eggs
    • 2 tablespoons half-and-half
    • 1 teaspoon extra-virgin olive oil
    • ¼ cup chopped onion
    • ⅓ cup diced ham (about 2 ounces)
    • ¼ cup shredded cheese, such as Cheddar, Swiss or Monterey Jack
    • 1 tablespoon chopped fresh chives


  • 1 Preheat oven to 375°F.
  • 2 Halve 2 peppers lengthwise; remove and discard seeds. Place the peppers cut-side up in an 8-inch-square microwave-safe dish. Microwave on High until just tender, about 3 minutes. Pat dry and sprinkle with salt.
  • 3 Whisk eggs and half-and-half in a medium bowl.
  • 4 Meanwhile, heat oil in a small skillet over medium-high heat. Add chopped bell pepper and onion. Cook, stirring, until softened and beginning to brown, 2 to 3 minutes. Divide the pepper and onion mixture among the pepper halves. Divide ham among the pepper halves. Fill each pepper with the egg mixture until just filled. (Depending on the size of your peppers, you may have some egg mixture left over.) Top each pepper half with 1 tablespoon cheese. Bake until the filling is set, 30 to 40 minutes. Sprinkle with chives and serve.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019