Egg-Stuffed Pepper Bake (Bread Alternative)
A quick, filling bite for lighter days.
For anyone after a filling breakfast without bread, this dish offers a clever answer: a hollowed bell pepper packed with egg, mushroom and mozzarella, then baked until set. The pepper itself stands in for the loaf, giving you a low-carb, protein-rich meal.
How to Prepare
1. Slice the top off the bell pepper and remove the core and seeds.
2. Crack the egg inside and season with salt and black pepper.
3. Add the sliced mushrooms and top with grated mozzarella.
4. Cook in the air fryer or oven for about 15 minutes, until the egg is set and the cheese is golden.
5. Serve warm as a light, low-carb meal.
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Choose a pepper with a flat base so it stands upright while it bakes.
Ingredient Swaps
Swap the mushroom for chopped spinach or diced peppers. | Use any melting cheese such as cheddar in place of mozzarella. | For a richer version, add small pieces of smoked turkey instead of mushroom.
Common Questions
How do I know the egg is done?
When the white is fully set and the centre holds firm when the pepper is gently shaken.
Can I make it in an air fryer?
Yes, at medium heat until the egg sets and the cheese melts.
Which pepper colour is best?
Red is sweeter, but green works well too depending on your preference.
Does the pepper stay crisp?
It softens a little while baking but keeps its shape if not overcooked.
Is this recipe keto-friendly?
Yes, it is low in carbs and high in protein.
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