Paleo Breakfast Stuffed Peppers
Colorful bell pepper halves loaded with savory pork sausage, scrambled eggs, wilted spinach, and juicy cherry tomatoes — this is the kind of breakfast that actually keeps you full until dinner. The whole thing comes together in a single skillet and a baking dish, which means less cleanup and more time enjoying your morning. Finding a grab-and-go breakfast that skips grains, dairy, and added sugars can feel like a constant battle, but this recipe checks every box without any substitutions or workarounds. The sausage gets browned and spiced with smoked paprika and garlic powder before the eggs are folded in, so every bite of filling is deeply savory and satisfying. Par-roasting the peppers first means they're tender enough to eat easily but still sturdy enough to hold all that filling without collapsing. It makes four generous servings, so it's just as practical for a relaxed weekend brunch as it is for meal-prepping a few days of breakfasts ahead. A scatter of fresh parsley at the end brightens everything up and makes it look like you actually tried.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise and seeded
- 1 tbsp olive oil, divided
- 1 lb ground pork breakfast sausage (no added sugar or fillers)
- ½ medium yellow onion, finely diced
- 1 cup baby spinach, roughly chopped
- ½ cup cherry tomatoes, quartered
- 6 large eggs
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the inside of each half with a thin layer of olive oil (about 1/2 tbsp total) and season lightly with salt and pepper. Roast for 15 minutes, until the peppers are just beginning to soften but still hold their shape.
- 2
While the peppers roast, heat the remaining 1/2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles, for 5–6 minutes, until browned throughout with no pink remaining.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!