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Southwestern Stuffed Pepper With Eggs

Day One Breakfast: Southwestern Stuffed Pepper

Enjoy this protein- and fiber-rich breakfast.

Southwestern Stuffed Pepper

From C&J Nutrition

Southwestern Stuffed Pepper With Eggs


  1. 1 large red bell pepper
    1/3 cup canned black beans, rinsed and drained
    1/4 cup salsa
    2 large eggs
    1 teaspoon olive oil, divided
    1/4 of an avocado, cut into chunks
    Dash salt and black pepper to taste


  1. Preheat oven to 375ºF.
  2. Cut pepper lengthwise through the stem to make two halves. Remove seeds and extra membranes. Place each half on a baking sheet, cut side up. Brush each half inside and outside with 1/2 teaspoon of olive oil. Bake for 10 minutes or until pepper halves begin to soften.
  3. While peppers bake, mix together beans and salsa in a small bowl.
  4. Remove peppers from oven and fill each half with the salsa and black beans mixture. Crack one egg over each pepper half. Bake for an additional 18 minutes or until eggs are cooked to desired doneness (18 minutes should yield slightly runny yolks).
  5. Top with avocado and salt and pepper to taste.


Calories: 328.8
Protein: 19.3 g
Carbohydrate: 28.2 g
Dietary Fiber: 8.427 g
Total Sugars: 9.258 g
Total Fat: 14.8 g
Saturated Fat: 3.865 g
Sodium: 469.2 mg

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