Easy High-Protein Breakfast: Hungryroot Omelette Stuffed Peppers

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These omelette stuffed peppers pack 26 grams of protein into a breakfast that looks like it came from a brunch menu. Sweet, tender bell pepper halves hold a fluffy spinach and cheddar omelette, finished with a bubbly layer of melty cheese on top.

A stuffed red bell pepper filled with an egg and spinach mixture sits on a red and white floral plate, partly cut with a fork. — Omelette stuffed peppers are my weekday answer to brunch. They’re vegetarian, gluten-free, and low-carb, with cheddar melting right down into the edges of each pepper.

Disclosure

Hungryroot compensated me for this post, but (as always) all opinions are my own. I made this recipe myself and I’ll tell you exactly what I thought, including the parts that could’ve been better.

If you want to try them, you can get 40% off your first delivery + a free gift here!

What Did It Cost?

Recipe cost: $10.50 (on sale from $11)
Servings: 2
Cost per serving: ~$5.25
Protein per serving: 26 grams

That’s a brunch-worthy breakfast for about the price of a latte. It’s also a fraction of what two brunch orders cost, and the leftover spinach and eggs covered more breakfasts later in the week.

A hand holds a plate with two cooked stuffed red bell peppers. In the background are a Hungryroot box, red peppers, baby spinach, cheddar cheese, and a carton of milk.

Four red bell pepper halves filled with a baked cheesy mixture sit on a gray surface. A fork rests in one pepper, revealing a cheesy, slightly browned filling with greens.

Why Hungryroot Works for a High-Protein Breakfast

Hitting a protein goal at breakfast usually means one of two things. You either eat the same protein bar every day or you spend your morning doing math.

Hungryroot takes that part off my plate. I set my preferences to high-protein and vegetarian, and it builds my cart around those goals. It sends the groceries along with simple recipes that use them, and it keeps learning what I actually cook. This recipe landed in my cart with everything it needed: bell peppers, carton eggs, baby spinach, and shredded cheddar!

Carton of eggs, two red bell peppers, bag of organic baby spinach, and a bag of shredded sharp cheddar cheese on a wooden surface. — People tend to think of Hungryroot as dinner, but that’s only part of it. It covers breakfasts, snacks, and pantry staples too, so my whole week is handled from one order.

The Recipe: Omelette-ish Stuffed Peppers

38 min · 340 cal · 26g protein · 2 servings

After making these a few mornings in a row, here’s what keeps pulling me back:

Mostly oven time (about 5 minutes of hands-on work)
A built-in bowl, so there’s less to wash
They look like a restaurant brunch plate

1. Pre-bake the peppers. Heat the oven to 400°F. Halve 2 red bell peppers lengthwise, remove the seeds, and set them cut-side up in a lightly oiled baking dish. Season with salt and pepper and bake 15 to 20 minutes, until tender.

Four red bell pepper halves placed cut side up in a metal baking pan, seasoned with black pepper and oil, on a wooden surface.

2. Fill. Divide ¼ cup chopped spinach among the peppers, then pour about ¼ cup eggs into each half. Don’t overfill. Season with salt and pepper.

Four red bell pepper halves in a baking pan are topped with shredded cheese and herbs, ready to be baked.

3. Top and bake. Sprinkle 1 to 2 tablespoons cheddar over each pepper. Bake 15 to 25 minutes more, until the eggs are set and the cheese is melted.

Four stuffed red bell pepper halves with melted cheese and herbs on top are arranged in a metal baking tray on a wooden surface.

Easy Variations

Feta and sun-dried tomato: Swap the cheddar for crumbled feta and add a few chopped sun-dried tomatoes with a pinch of oregano.
Salsa and pepper jack: Spoon a little salsa into each half before the eggs and top with pepper jack.
Everything bagel: Keep the cheddar and finish with everything bagel seasoning right out of the oven.

What I Loved

It solved breakfast, not just dinner. My past Hungryroot boxes, like the one in my postpartum Hungryroot review, were all about dinner. This one showed me how much easier my mornings get when breakfast shows up planned too.
The protein math was done for me. Twenty-six grams per serving, straight from the recipe card. There was no tracking app and no guessing.
It felt special. It’s still eggs and vegetables, but it looks like something you’d order at brunch. Some mornings, that small lift matters a lot.
Almost nothing went to waste. The leftover spinach became a side salad and the extra eggs covered another breakfast.

What Could Be Better

It’s not a 10-minute recipe. At 38 minutes, this takes longer than most Hungryroot recipes. Nearly all of that is oven time, but it’s better suited to a slower morning or a weekend than a rushed weekday.
The spinach is a bit shy. A quarter cup across four pepper halves is barely there. I’d double it next time for more color and a little more green in every bite!

A sliced stuffed red bell pepper on a plate sits on a wooden counter with whole peppers, oat milk, packaging, and a Hungryroot box in the background.

The Verdict

If your protein goal keeps falling apart before lunch, this is the kind of breakfast Hungryroot makes easy. It’s fast to prep, high in protein, and fancy enough to feel like a treat, with none of the planning.