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Egg Stuffed Peppers

Oven Baked Breakfast Egg Stuffed Peppers

These egg stuffed peppers are topped with a flavorful harissa sauce and pistachio pesto perfect for a low carb breakfast or snack.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 528 kcal

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven

Ingredients
  

Stuffed Pepper

  • 4 large eggs
  • 1 yellow bell pepper
  • 1 avocado
  • 1/4 teaspoon salt
  • 1 tablespoon harissa sauce

Pistachio Pesto

  • 1/4 cup pistachios (shelled)
  • 2 tablespoons olive oil
  • 4 tablespoons green onions (chopped)
  • 2 garlic cloves (peeled)
  • 1/2 teaspoon salt

Instructions
 

  • Pre-heat oven to 425F. Cut the bell pepper in half lengthwise and remove the ribs and seeds
  • Place the bell peppers on a sheet pan. Crack two eggs into each pepper half and season with salt. Bake in the oven for 12 to 15 minutes or until the egg whites have set.
  • While the peppers bake, use blender to blend together the pistachio, green onions, garlic, olive oil, and salt into a chunky paste. Or you can use a sharp knife to finely chop the ingredients
  • After the peppers cook, top off each pepper with a teaspoon of harissa sauce and pistachio pesto. Feel free to add more to your liking. And don't forget to enjoy them with avocado slices!

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 528kcalCarbohydrates: 21gProtein: 17gFat: 44gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 327mgSodium: 1109mgPotassium: 966mgFiber: 9gSugar: 3gVitamin A: 976IUVitamin C: 124mgCalcium: 100mgIron: 3mg