ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Bell Pepper Egg Boats

These colorful egg boats are a fun and healthy way to start your day. The bell peppers are filled with fluffy scrambled eggs, mushrooms and cheese, making them perfect for a protein-packed breakfast.

Tasty Team
92% would make again
Bell Pepper Egg Boats


for 6 servings

  • 3 bell peppers, assorted
  • 6 eggs
  • salt, to taste
  • pepper, to taste


  • ¼ cup fresh spinach (10 g), chopped, to taste
  • 8 oz baby bella mushrooms (225 g), sliced, to taste
  • parmesan cheese, to taste
  • diced tomato, to taste
  • fresh basil, chopped, to taste
  • salsa, to taste
  • cheddar cheese, to taste

Nutrition Info

  • Calories 100
  • Fat 5g
  • Carbs 6g
  • Fiber 1g
  • Sugar 3g
  • Protein 8g

Estimated values based on one serving size.


  1. Preheat oven to 375˚F (190˚C).
  2. Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
  3. Bake for 20 minutes.
  4. Crack a whole egg into each pepper half. Season with salt and pepper.
  5. Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
  6. Add salsa and cheddar to 2 of the pepper halves.
  7. Add tomato, and basil to the 2 remaining pepper halves.
  8. Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
  9. Enjoy!
  10. Don't let a good recipe slip away. Download the Tasty app and save your favorites for easy access.
Bell Pepper Egg Boats