Quick Recipe Version (TL;DR)

Yield: 4 servings (8 pepper halves)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Quick Ingredients

4 large bell peppers, halved lengthwise and seeded
1 tablespoon olive oil
1/2 cup finely diced yellow onion
1 cup finely chopped mushrooms
2 cups packed baby spinach, roughly chopped
2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano
8 large eggs
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped chives (optional)

Do This

1. Heat oven to 400°F. Lightly oil a 9 x 13-inch baking dish.
2. Halve and seed peppers; trim a thin slice off the rounded bottoms (if needed) so they sit flat.
3. Pre-bake peppers cut-side up for 10 minutes; drain any liquid.
4. Sauté onion and mushrooms in olive oil 5 minutes; add garlic and spinach 1–2 minutes. Season.
5. Spoon veggie mix into peppers, crack in eggs, season, and bake 14–18 minutes until whites set.
6. Top with cheeses; bake 3–4 minutes to melt. Rest 5 minutes; garnish and serve.

Why You’ll Love This Recipe

Breakfast-for-dinner friendly: Simple ingredients, big comfort-food payoff.
Built-in portions: Each pepper half is its own little egg “cup.”
Customizable: Swap cheeses, add meat, or pile on veggies based on what you have.
Great texture: Roasted pepper edges, tender vegetables, and gooey melted cheese with a jammy yolk.

Grocery List

Produce: 4 large bell peppers, 1 yellow onion, mushrooms, baby spinach, garlic, chives (optional)
Dairy: 8 large eggs, sharp cheddar, mozzarella, Parmesan
Pantry: olive oil, kosher salt, black pepper, smoked paprika, dried oregano

Full Ingredients

Bell Peppers & Eggs

4 large bell peppers (any color), halved lengthwise and seeded (8 halves total)
1 tablespoon olive oil (for sautéing and greasing the dish)
8 large eggs
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon dried oregano

Savory Vegetable Base

1/2 cup finely diced yellow onion (about 1/2 medium onion)
1 cup mushrooms, finely chopped (about 3 ounces)
2 cups packed baby spinach, roughly chopped (about 2 ounces)
2 cloves garlic, minced

Cheese Topping

1 1/2 cups shredded sharp cheddar cheese (about 6 ounces), divided
1/2 cup shredded mozzarella cheese (about 2 ounces)
1/4 cup finely grated Parmesan cheese (about 1 ounce)

Optional Garnish

2 tablespoons chopped chives

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Arrange a rack in the center of the oven and preheat to 400°F. Lightly grease a 9 x 13-inch baking dish (or similar casserole dish) with a small amount of the 1 tablespoon olive oil, or use a quick wipe of oil on a paper towel.

This dish will catch any cheese drips and help the peppers stay upright while the eggs bake.

Step 2: Prepare the peppers so they sit flat

Cut the 4 bell peppers in half lengthwise through the stem. Remove the seeds and white ribs.

If any pepper halves wobble, carefully trim a very thin slice off the rounded skin side (not the hollow side) so they sit steady. Keep the cut minimal so you don’t create a hole that lets egg leak out.

Step 3: Pre-bake the peppers to soften them

Place pepper halves cut-side up in the prepared baking dish. Bake at 400°F for 10 minutes to soften slightly.

Remove the dish from the oven. If you see liquid pooling inside the peppers (common with watery peppers), carefully pour it off into the sink. This helps the eggs set properly instead of steaming.

Step 4: Cook the savory vegetable filling

While the peppers pre-bake, warm the remaining olive oil in a skillet over medium heat (if you used all the oil to grease the dish, add a small additional drizzle as needed).

Add the 1/2 cup diced onion and 1 cup chopped mushrooms. Cook, stirring occasionally, for 5 minutes, until the onion softens and the mushrooms release their moisture.

Add the 2 minced garlic cloves and cook for 30 seconds until fragrant. Add the 2 cups spinach and cook for 1–2 minutes, just until wilted.

Season the mixture with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon dried oregano. Remove from heat.

Step 5: Fill the peppers and crack in the eggs

Spoon the vegetable mixture into the bottom of each pepper half (about 2 tablespoons per pepper half, depending on size), then use the back of the spoon to make a small “nest” or well in the center. The veggie base helps keep the egg contained and adds savory flavor under the yolk.

Sprinkle a small pinch of the shredded cheddar into each pepper half (pull it from the total 1 1/2 cups cheddar; you’ll use the rest on top). This creates a tasty barrier and helps anchor the egg.

One at a time, crack an egg into a small bowl, then gently slide it into a pepper half. Repeat with all 8 eggs. (Using a bowl first makes it easier to catch shell bits and prevents accidentally breaking a yolk directly in the pepper.)

Lightly season the eggs with a small pinch of salt and pepper.

Step 6: Bake until the egg whites are set

Bake at 400°F for 14–18 minutes, until the whites are set but the yolks are cooked to your liking. Timing depends on pepper size, how warm your baking dish is, and how runny you want the yolk.

14–15 minutes: whites mostly set, yolks softer/runny
16–18 minutes: whites fully set, yolks more jammy to firm

If you prefer a fully firm yolk, add 2–4 minutes more, checking frequently.

Step 7: Add cheese and melt

Remove the dish from the oven. Sprinkle the tops with the remaining cheddar, plus the 1/2 cup mozzarella and 1/4 cup Parmesan.

Return to the oven for 3–4 minutes, just until the cheese is melted and bubbly. If you want more browning, you can broil on High for 30–60 seconds, watching closely so the cheese doesn’t burn.

Step 8: Rest, garnish, and serve

Let the peppers rest in the baking dish for 5 minutes. This short rest helps the eggs finish setting and makes serving easier.

Garnish with 2 tablespoons chopped chives (optional). Serve hot, two pepper halves per person.

Pro Tips

Choose large, blocky peppers: They stand up better and hold a full egg without overflow. If your peppers are small, use medium eggs or pour off a tablespoon of egg white before adding.
Prevent wobble: If peppers won’t sit flat, nestle them against each other in the baking dish, or crumple small pieces of foil to use as supports.
Control yolk doneness: Start checking at 14 minutes. Eggs go from “perfect” to overdone quickly, especially in a hot ceramic or glass dish.
Drain pepper liquid after pre-baking: This avoids watery bottoms and helps the egg whites set cleanly.
Crack eggs into a bowl first: This keeps yolks intact and makes it easier to slide the egg neatly into the pepper.

Variations

Meat-lover’s: Add 1/2 cup cooked, crumbled breakfast sausage or 6 slices cooked bacon, chopped to the vegetable mixture.
Southwestern: Add 1/2 cup black beans (drained and rinsed) and 1/3 cup corn; swap oregano for 1/2 teaspoon ground cumin and use pepper jack instead of mozzarella.
Mediterranean: Replace cheddar with 1 cup crumbled feta (use less salt), add 1/3 cup chopped roasted red peppers, and finish with chopped parsley.

Storage & Make-Ahead

Best fresh: These are at their best right after baking, when the whites are set and the yolk is still tender.

Refrigerate: Cool leftovers, then store in an airtight container for up to 3 days.

Reheat: Warm in a 350°F oven for 10–12 minutes (best texture). Microwave reheating works in a pinch (about 60–90 seconds per two halves), but the eggs may firm up more.

Make-ahead option: Cook the vegetable filling up to 2 days in advance and refrigerate. When ready to bake, pre-bake peppers, fill with the cold filling, then add eggs and continue as directed (you may need an extra 1–2 minutes of bake time).

Nutrition (per serving)

Approximate, based on 2 pepper halves per serving: Calories: 430; Protein: 26 g; Carbohydrates: 15 g; Fat: 30 g; Fiber: 4 g; Sodium: 650 mg.

Cheesy Egg-Stuffed Bell Peppers Baked in the Oven