Savory Stuffed Breakfast Peppers

Hi!  I hope you enjoyed last week’s post about the Savory Stuffed Acorn Squash.  I certainly enjoyed the leftovers all week :-)

Today’s post is another “savory stuffed” dish – Savory Stuffed Breakfast Peppers.  I wanted something new and different for breakfast, and a stuffed pepper with an egg on top seemed like a really excellent idea. And because it’s full-blown fall now, why not throw some butternut squash in those peppers? And of course I need ricotta and/or feta cheese in everything, so naturally these ingredients made an appearance as well.

Savory Stuffed Breakfast Peppers, (healthy)Vittles&BitsLooks tasty, right?  It was.  Very tasty.  Although I call these “breakfast peppers” because of the egg, really they also work great for lunch and dinner, so maybe I should change the name to “anytime peppers”, but you know what? That just doesn’t sound quite as good, so I’ll leave it alone for the time being.

Savory Stuffed Breakfast Peppers

Yield: 12 servings

Serving Size: 1/2 a pepper

Savory Stuffed Breakfast Peppers


  • 20 oz bag of frozen butternut squash cubes
  • olive oil (for drizzling)
  • kosher salt
  • 6 bell peppers (you might only need 4 if they're large peppers. Any color will do but I prefer orange or yellow)
  • 15 oz ricotta cheese (I used whole milk ricotta but you can use whatever you'd like)
  • 1/3 cup Feta cheese
  • 6 slices of turkey bacon, cooked and crumbled
  • 1/2 tsp ground sage
  • salt and pepper to taste
  • 12 medium eggs


  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash cubes in a microwave safe dish, fill with a little bit of water, cover and microwave for 5 minutes to thaw the squash. Then, strain the water out and place the squash cubes on a baking sheet and drizzle with olive oil and sprinkle with some kosher salt if desired. Roast the squash cubes for about 30 minutes.
  3. While the squash is cooking, cut the peppers in half longways and remove the seeds and stems. Place them cut side up in a microwave safe dish and add 1/2 cup of water to the bottom of the dish and cover the dish with plastic wrap. Microwave for 5 minutes and then remove from the microwave and set aside.
  4. In a large mixing bowl, stir together the roasted squash cubes, the ricotta and feta cheeses, the crumbled bacon, sage, and salt and pepper.
  5. Transfer the pepper halves to the baking sheet you used for the squash (you might want to spray this with non stick spray first), and then spoon the cheese/squash/bacon mixture into the squash halves. You want to leave enough room so that you can bake the egg in the peppers, so add some of the "stuffing" and then take a spoon and carefully make a bit of a well in each of the pepper halves. Bake these with the stuffing inside for about 10 minutes in the preheated oven.
  6. Remove from the oven, and carefully crack an egg into the well you made in each of the pepper halves. I found I had some spillage but it wasn't a big issue. Return to the oven for about 10-12 minutes until the egg is cooked like you want (I wanted the egg whites cooked and the yolk still runny). Then, remove and let them cool a few minutes before digging in.


*These were great right out of the oven, but equally as good reheated in the microwave on subsequent days. They keep in the fridge for at least a week.

6 slices of turkey bacon, cooked and crumbledThese peppers were really good. The butternut squash went perfectly with the ricotta and feta cheeses, and the bacon added some really great flavor as well.  As you can see from the picture, I enjoyed my peppers with some slices of fresh tomato.

This dish provides a ton of great protein (from the cheese, bacon, and egg), as well as a little carbohydrate for energy from the squash, and between the squash and the peppers, it’s bursting with vitamins A and C.  What better way to start your day?

What have you been eating for breakfast lately? Anything new and exciting?  


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