Air Fryer Egg Stuffed Peppers (Breakfast Stuffed Peppers)

Air fryer egg stuffed peppers turn a whole bell pepper into a cup for scrambled eggs, crumbled bacon and cheddar. The pepper softens and roasts at the edges while the filling sets like a fluffy omelet. It’s a low-carb breakfast you can make in under 30 minutes, with no pan to scrub.

They reheat well, so they work for weekday meal prep too. Two peppers feed two hungry people, or four if you slice each pepper in half after cooking and serve it with toast or potatoes.

Why this recipe works

• The pepper is the bowl. Cutting off the top and keeping the base whole holds the raw eggs without leaking.
• Moderate heat sets the center. At 360°F the eggs cook through before the pepper skin scorches.
• Cooked add-ins only. Bacon and veggies go in already cooked, so they don’t release water into the eggs.
• Low-carb and filling. About 13 g carbs and 27 g protein per stuffed pepper.

Ingredients Needed

• Bell peppers: Pick 2 large peppers that stand upright on a flat base. Any color works; red and orange are sweetest.
• Eggs: 4 large eggs, whisked smooth.
• Bacon: 4 slices, cooked crisp and crumbled before they go into the filling. My crispy air fryer bacon is the easiest way to cook it.
• Cheddar: 1/2 cup shredded, mixed in and sprinkled on top.
• Onion (optional): 1/4 cup diced, briefly sautéed so it’s soft. Leftover air fryer peppers and onions work too.
• Seasoning: Kosher salt, black pepper and garlic powder.

How to make air fryer egg stuffed peppers

Step 1: Hollow the peppers. Slice the tops off the bell peppers and pull out the seeds and white membranes. If a pepper wobbles, shave a thin slice off the bottom so it stands flat, without cutting through.

Step 2: Whisk the eggs. In a bowl, whisk the eggs with the salt, pepper and garlic powder until no streaks of white remain.

Step 3: Add the fillings. Stir in the crumbled bacon, the sautéed onion and half the cheddar.

Step 4: Fill the peppers. Lightly spray the outside of each pepper. Pour in the egg mixture until each one is about 3/4 full, which leaves room for the eggs to puff.

Step 5: Air fry. Set the peppers upright in the basket. Air fry at 360°F for 15 minutes, then check the center with a knife. If it’s still wet, cook 3 to 5 minutes more until the eggs are set. Add the rest of the cheddar for the last 2 minutes.

Step 6: Rest and serve. Let the peppers sit 2 minutes so the filling firms up. Serve whole, or slice in half lengthwise.

Check before you cook: the eggs are done when the center no longer jiggles and a knife comes out clean (160°F inside). Tall peppers can touch the heating element, so check that yours clear it with the basket closed.

Variations

Western omelette stuffed peppers. Swap the bacon for 1/2 cup diced cooked ham. Use 1/4 cup each diced onion and green bell pepper, sautéed first, and keep the cheddar. Cook the same way.

• Sausage: Use 1/2 cup cooked, crumbled breakfast sausage instead of bacon. You can cook it ahead with my air fryer Jimmy Dean sausage method.
• Vegetarian: Skip the meat and add 1/2 cup sautéed spinach and mushrooms. Squeeze the spinach dry first.
• Egg whites: Use 1 cup liquid egg whites in place of the 4 eggs. They set a few minutes faster, so check at 12 minutes.
• Spicy: Use pepper jack instead of cheddar and add diced jalapeño. Top with chipotle corn salsa.
• Dairy-free: Leave out the cheese or use a dairy-free shred.

Tips

• Pick sturdy peppers. Thin-walled or lopsided peppers tip over and cook unevenly.
• Don’t overfill. Stop at about 3/4 full. Eggs puff as they cook and spill over a full pepper.
• Pre-cook every add-in. Raw bacon or sausage won’t cook through in 15 to 20 minutes.
• Size changes the time. Small peppers may be done at 12 minutes; very large ones can need 20.

Storing and reheating

• Fridge: Cool completely, then store in an airtight container for up to 3 days.
• Freezer: Wrap each pepper tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Air fry at 350°F for 5 to 7 minutes until hot in the center, or microwave 1 to 2 minutes.

What to serve with egg stuffed peppers

Serve them with crispy air fryer hash browns and fresh fruit for a full breakfast. For a single-serve egg breakfast on busy mornings, try my air fryer ham and cheese egg cups or a cheesy egg mug omelet.

FAQ

Do I need to pre-cook the peppers? No. The peppers soften enough in the time the eggs take to set. Pre-roast them for 5 minutes only if you like them very soft.

Why are my eggs runny in the middle? The pepper was large or very full. Add 3 to 5 minutes and check again with a knife.

Can I make these ahead? Yes. Fill the peppers, cover and refrigerate overnight. Add 2 to 3 minutes to the cook time since they start cold.

Are these keto? Yes. Each stuffed pepper has about 13 g carbs with 3 g fiber, mostly from the pepper.

Can I crack a whole egg into the pepper instead? Yes, but that’s a different method. Halve the peppers lengthwise and crack an egg into each half; the times here are for the scrambled filling.