Looking for a creative way to start your day? These egg-stuffed peppers offer a protein-rich and flavorful alternative to customary breakfast options. This recipe transforms ordinary bell peppers into vibrant vessels filled with a savory egg and bean scramble, perfect for a weekend brunch or a quick weekday meal.

Rather of reserving stuffed peppers solely for dinner, consider this morning-friendly adaptation. The combination of colorful peppers, hearty pinto beans, and a cheesy egg mixture creates a balanced and satisfying dish that will keep you energized throughout the morning.

Ingredients

• 4 small peppers (red and yellow; about 1 1/2 lb.), halved lengthwise and seeded
• 2 Tbsp. olive oil, divided
• Kosher salt
• 1 14-oz. can pinto beans, rinsed
• 2 tsp. salt-free taco seasoning
• 5 large eggs
• 2 scallions,thinly sliced,whites and greens separated
• 1 oz. extra-sharp Cheddar cheese, coarsely grated
• Hot sauce, for serving

Instructions

1. heat broiler. On rimmed baking sheet, toss peppers with 1 tablespoon oil and 1/2 teaspoon salt. Arrange cut sides up and broil until beginning to soften, 4 minutes; remove from oven. reduce oven temperature to 425°F.
2. In medium bowl, lightly mash beans with taco seasoning and remaining tablespoon oil; spoon into pepper halves.
3. In same bowl, whisk together eggs, scallion whites, cheese, and 1/4 teaspoon salt. Pour over beans and bake until eggs are set, 20 to 25 minutes. Let cool 10 minutes. Sprinkle with scallion greens and serve with hot sauce if desired.

The combination of colorful peppers, hearty pinto beans, and a cheesy egg mixture creates a balanced and satisfying dish.

Health and Wellness Aspects

This recipe provides a good balance of protein, carbohydrates, and healthy fats. The pinto beans are an excellent source of fiber and plant-based protein, while the eggs contribute essential amino acids and vitamins. Using olive oil adds heart-healthy monounsaturated fats.