Easy, cheesy Spinach Cheese Quiche Stuffed Peppers perfect for breakfast, lunch or even dinner! These egg stuffed peppers are baked in the oven and make a delicious healthy meal prep option too!
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Ever buy too bell peppers at the store just because they’re on sale?
Well that’s how these breakfast stuffed peppers happened.
These were half price I think so I bought 6. And I’m cooking for just me here.
So the easiest way I could think of to finish that stock? Filing them up with some cheesy goodness (+ spinach for nutrition) and shoving it in the oven.
Worked out, but I should probably think twice when I’m buying stuff next time.
Spinach Cheese Quiche Stuffed Peppers Ingredients:
- Bell Peppers – I used red, green and yellow, but mix and match as you wish
- Spinach – It’s a lot, but trust me it will shrink when cooked
- Eggs
- Almond Milk or any regular milk, but I like to keep the sugars and calories low
- Seasonings – Onion Powder and Garlic Powder
- Salt & Pepper
- CHEESE! A must for a spinach cheese quiche – stuffed in baked bell peppers or not!
Shredded cheddar or mozzarella are good options.
How to make Omelette Stuffed Peppers:
To make these breakfast egg stuffed bell peppers healthy, they’re baked in the oven!
- Preheat the oven to 375°F
- Clean the peppers – Wash, slice, and take out all those ribs and seeds on the inside.
- Place the peppers on a parchment lined baking sheet.
- Heat the spinach on a pan on the stovetop so it completely wilts. Then squeeze out all the moisture!
Be sure to get it all out or the spinach quiche filling in the peppers will be soggy and not set. - Place some of the filling in each of the pepper halves.
- Whisk together the eggs, milk, cheese, onion powder, garlic powder, salt and pepper.
- Pour in the cheese omelette mix into the bell peppers.
- Bake for about 35-40.
Why Egg Stuffed Peppers are Healthy:
Even though these are cheese stuffed peppers, they’re still fairly low fat and low calorie compared to the regular version.
Filling:
- The bell peppers are stuffed with eggs – no meat or ground beef – so clean protein and no unnecessary bad saturated animal fat.
- The quiche part of the stuffed peppers uses a bit of almond milk and not sour cream.
- So much spinach!
Cooking:
- Cook the stuffed bell peppers by baking them in the oven so that’s a clear health plus.
No frying needed!
How to store stuffed bell peppers?
If you’re storing the stuffed bell peppers, let them cool completely first.
Wrap each one individually in plastic wrap, or keep them in the baking pan but cover them completely with aluminum foil (leave no openings).
Freeze!
When you’re ready to have them, thaw overnight and then reheat in the oven at 350°F until heated through.
Some dishes to pair with breakfast peppers:
- Grilled or Steamed Veggies (Broccoli is a good one here)
- Sweet Potato Fries
- Potato Wedges
- Smashed Potatoes
Spinach Cheese Quiche Stuffed Peppers
Ingredients
- 3 Bell Peppers
- 9 cups Spinach, 270g
- 4 Eggs
- ⅓ cup Almond Milk
- 1½ tsp Onion Powder
- 1 tsp Garlic Powder
- ¼ tsp Salt
- ½ tsp Black Pepper
- ¾ cup Shredded Cheddar Cheese, or mozzarella, 84g
- Parmesan Cheese for garish
Instructions
Prep:
- Preheat oven to 375°F and lightly grease a baking sheet.
- Wash bell peppers, cut in half lengthwise, and remove ribs and seeds from the inside.
Cook Spinach:
- Heat a large saucepan over medium and cook spinach until completely wilted, about 3-4 minutes.
- Allow to cool, then squeeze out all the water using paper towels. Make sure you get as much out as possible, or the eggs will not cook.
- Chop into small chunks.
Assemble and Bake:
- Place bell peppers on baking sheet and stuff with chopped spinach.
- In a large bowl, whisk together egg, milk, onion powder, garlic powder, salt, pepper, and cheese.
- Pour egg – cheese mixture into peppers, filling just below the top.
- Bake for 35-40 minutes until egg is set.
- Sprinkle on more parmesan, garnish with parsley, and serve hot!
Notes
- To replace fresh spinach, use one 10oz pack of frozen spinach.
- Allow to cool completely.
- Freeze individually wrapped in plastic wrapped or in the baking pan covered tightly with aluminum foil.
- Thaw overnight before having.
- Reheat in the oven at 350°F until heated through.
- Servings: 6 pepper halves | Serving size: 1
- Calories: 157kcal
- Fat: 9.6g | Saturated fat: 4.9g
- Carbohydrates: 6.5g | Fiber: 2.2g | Sugar: 1.5g
- Protein: 10.5g
Replaced the eggs with tofu because I wanted to make them vegan, and this easy dinner recipe is my new favorite!!!
Oh wow, that’s such a great idea to try them with Tofu! I’ve now added it to my list to try out too. Thanks!