Baked Egg and Bacon-stuffed Peppers

  • Prep 10 mins
  • Total 25 mins
  • Easy
  • Serves 4

These easy breakfast bell peppers are a delicious and fun brunch idea! In less than 30 minutes you can have these on the table.

TIP: While all bell peppers grow from the same plant, red bell peppers are the longest on the vine and green the least. Therefore, red bell peppers are the sweetest followed by yellow and orange and, finally, green.


  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and chopped
  • 4 bell peppers, seated and tops removed
  • 4 large eggs
  • Sea salt
  • Freshly ground black pepper
  • Chopped fresh parsley, for garnish


  • Step 1

    Insert the crisper basket and close the hood. Select AIR CRISP, set the temperature to 390 F, and set time to 15 minutes. Select start/stop to begin preheating.

  • Step 2

    Meanwhile, divide the cheese and bacon between the bell peppers. Crack one of the eggs into each bell peppers, and season with salt and pepper

  • Step 3

    When the unit beeps to signify it has preheated, please each bell pepper in the basket. Close the hood and cook for 10 to 15 minutes, until the egg whites are cooked, and the yolks are slightly runny. 

  • Step 4

    Remove the peppers from the basket, garnish with parsley, and serve.