Welcome to my latest recipe for Gluten Free and Dairy Free Baked Breakfast Peppers.
I know baked peppers and stuffed mushrooms sometimes get a bad reputation as always being served as a vegetarian option. I think they have there place and can often be super tasty. I’ve put a spin on the usual baked peppers that are stuffed with rice and made an easy breakfast version.
I’ve filled it with my favourite breakfast combination of bacon, egg and dairy free cheese. This is a great recipe to prep the night before, quickly assemble the next morning and pop in the oven while I’m getting ready for the day ahead.
Other Breakfast Ideas
If you like this recipe for Gluten Free and Dairy Free Baked Breakfast Peppers then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Gluten Free and Dairy Free Chocolate Cashew Smoothie Bowl
- Go low carb with my recipe for Gluten Free and Dairy Free Mexican Sweet Potato Toasts
- Start the day with pancakes Gluten Free Vegan Banana Pancakes
- Try a firm favourite with Gluten Free and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
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Baked Breakfast Peppers (Gluten Free, Dairy Free)
Ingredients
Instructions
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Preheat the oven to 180 oC
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Place the peppers on a baking sheet
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Divide the bacon between the peppers
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Crack an egg into each of the peppers
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Season with salt and pepper
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Top with the grated dairy free cheese
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Bake for 25 minutes
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Sprinkle on some chives
