Go Back
+ servings
close-up image of a breakfast stuffed pepper topped with cheese and parsley on a serving platter

Potato and Egg Breakfast Stuffed Peppers

This vegetarian bell pepper egg breakfast is stuffed with delicious ingredients and great for a weekend brunch.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 393kcal


  • 4 bell peppers
  • 2 tablespoon olive oil divided
  • 2 baby red potatoes cubed
  • 2 cups chopped mushrooms
  • 4 cups spinach loosely packed
  • 3 cloves garlic pressed or minced
  • 5 eggs beaten
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoon chopped fresh parsley
  • ½ cup shredded mozzarella
  • ½ cup crumbled feta


  • Preheat the oven to 350 degrees F. Lightly grease a square baking dish or cover it with foil. Slice off the tops of the bell peppers and remove the seeds. Place the peppers in the baking dish so that they sit upright. If a pepper is not remaining upright, use a knife to remove a very thin slice from the uneven area of the bottom so it can lay flat. Be careful not to cut a hole or else the eggs will leak through.
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cubed potatoes and cook for about 15 minutes, flipping halfway through, until browned and tender. Add more olive oil as needed. Stir in the chopped mushrooms, spinach, and garlic, and cook until the spinach has cooked down. Season with salt and pepper as desired. Remove from heat. While the veggies are cooking, whisk together the eggs, salt, pepper, and parsley in a measuring cup (for easy pouring).
  • Spoon the filling evenly into each pepper. Pour the egg mixture into each pepper, being careful not to overflow them. Sprinkle the cheese on top of the peppers. Bake in the oven for 40 to 45 minutes until the eggs are set.
  • Remove them from the oven, let cool for a few minutes, and enjoy!


  • To save yourself some hassle/time, purchase peppers that are able to remain upright on a flat surface if you can. Do not try to make this recipe by slicing the peppers in half lengthwise and stuffing them. It will not work, and the eggs and stuffing will just fall/leak out.
  • This dish is best served right away and goes well with toast, bacon, and/or a side salad.
  • Leftovers will keep in an airtight container in the fridge for 2 to 3 days. Reheat on high in the microwave for 1 to 2 minutes until warmed through.
  • Feel free to mix up the veggies that you add to the peppers, depending on what you have on hand.


Serving: 1pepper | Calories: 393kcal | Carbohydrates: 35g | Protein: 19g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 232mg | Sodium: 725mg | Potassium: 1364mg | Fiber: 8g | Sugar: 10g | Vitamin A: 7170IU | Vitamin C: 173mg | Calcium: 249mg | Iron: 4mg