Keto Breakfast Stuffed Bell Peppers

Preheat your oven to 375°F (190°C). Grease a baking dish with cooking oil.

Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to make them stand upright.

In a large pot of boiling water, parboil the bell peppers for 2-3 minutes to slightly soften them. Drain and set aside.

In a bowl, combine the cooked and crumbled breakfast sausage, shredded cheddar cheese, diced onions, diced tomatoes, diced bell peppers, chopped fresh parsley (if using), and salt and black pepper to taste. Mix well.

Stuff each bell pepper with the filling mixture, pressing it down gently to pack it.

Use a spoon to create a small well in the center of each stuffed bell pepper.

Crack one egg into each bell pepper well. Season the egg with a pinch of salt and black pepper.

Place the stuffed bell peppers in the greased baking dish. Bake in the preheated oven for 25-30 minutes, or until the eggs are cooked to your desired level of doneness and the bell peppers are tender.

Allow the Keto Breakfast Stuffed Bell Peppers to cool for a few minutes before serving. Enjoy!