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Vegetarian Stuffed Peppers: Skip the ham and use sautéed mushrooms or crumbled tofu as the filling base. Add in your favorite vegetables like spinach, zucchini, or roasted sweet potatoes for a hearty vegetarian option.
Spicy Stuffed Peppers: For a kick, add chopped jalapeños or a few dashes of hot sauce to the egg mixture. You could also use pepper jack cheese for an extra layer of spice.
Low-Carb Version: If you’re following a low-carb diet, swap the eggs for a mixture of cheese and cooked bacon, keeping the rest of the recipe the same.
FAQ:
Can I use a different type of cheese?
Absolutely! Feel free to swap out cheddar for mozzarella, Monterey Jack, or even a tangy goat cheese for a unique flavor.
Can I prepare this ahead of time?
Yes! You can assemble the stuffed peppers the night before, store them in the fridge, and bake them when you're ready to serve.
What can I substitute for ham?
If you prefer a different protein, try cooked sausage, turkey, or even crumbled bacon. For a vegetarian version, beans, tofu, or tempeh make excellent alternatives.
Can I make this recipe in a slow cooker?
While this recipe is best baked in the oven for the best texture, you can try making it in a slow cooker by layering the stuffed peppers and cooking on low for 4-6 hours.
Can I use frozen peppers?
Frozen peppers can work in a pinch, though fresh peppers tend to hold their shape better. If using frozen peppers, make sure they are thoroughly thawed before stuffing.
This stuffed pepper recipe is a wonderful, versatile dish that can be customized to your taste. Whether you’re in the mood for a comforting breakfast or a satisfying dinner, these peppers are sure to hit the spot!
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