Breakfast Stuffed Peppers


I have never been one to skip breakfast.  However, mornings have been getting busier and busier lately.  Between blog meetings, MOH duties and morning workouts, I have been relying on on Daily Harvest smoothies and Perfect bars to help fuel my mornings.  I would be lying if I said I wasn’t wishing I could enjoy a nice hot, filling breakfast, especially until spring decides to finally show up.  Its why I am so excited about this easy reheat and eat breakfast.  The bell peppers make the perfect little edible container for this protein packed breakfast.

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  • 2 bell peppers
  • 1/2 lb ground chicken
  • 1 medium sweet potato, chopped
  • 1 tbsp. chopped fresh sage
  • 1/2 tbsp. garlic powder
  • 1 tbsp. maple syrup
  • 1 medium onion, chopped
  • 4 eggs
  • 1/2 cup shredded sharp cheddar cheese
  • Servings: 4
  • Difficulty: easy


  • Slice the peppers in half, long way
  • Remove the seeds and membrane and place in a greased baking dish
  • Over medium heat sauté the onions for about 3 minutes, add the sweet potatoes and sauté until they begin to become tender
  • Set aside and sauté the ground chicken with the remaining ingredients over medium heat, until no longer pink
  • Add the sweet potato the the chicken and combine
  • Fill each pepper with a few spoonfuls of the sweet potato chicken mixture, be sure to leave enough room the the egg
  • Carefully crack an egg into each pepper
  • Bake at 350 for 30 minutes
  • Top with cheddar cheese and return to the oven for 1-2 minutes, simply to melt the cheese
  • Let sit for 5-10 minutes before serving

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