Want a deliciously different breakfast option? Try these creamy, crunchy, decadent steak and egg stuffed peppers! The protein-packed steak and eggs… nutrient-dense veggies… and superfoods garlic and kale will keep you satisfied and energized well past lunch.

Number of Servings: 4

Prep Time:  10 min.

Cook Time: 45 min.

Total Time: 55 min.


  • 3 tablespoons olive oil, divided
  • 2 large organic red bell peppers, cut in half vertically and pith removed
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 6 ounces grass-fed top sirloin, sliced thin
  • ½ cup chopped mushrooms
  • ½ cup chopped asparagus
  • ¼ cup diced yellow onions
  • 1 jalapeno, sliced thin
  • 1 cup chopped curly kale
  • 1 clove garlic, minced
  • 3 whole eggs
  • 3 egg whites
  • ¼ cup shredded cheddar cheese or dairy-free cheese
  • ¼ cup chopped fresh parsley


  1. Preheat the oven to 400 degrees.
  2. Drizzle the cavity of the red peppers with one tablespoon of olive oil and season with ¼ teaspoon each of salt and pepper. Flip the peppers over so they are cut side down and place in the oven for 20-22 minutes, or until you can see the skin begin to blister or wrinkle. Remove from oven.
  3. While the peppers are in the oven, heat a 12-inch skillet with one tablespoon of olive oil over medium-high heat. Toss the sliced sirloin with the remaining ¼ teaspoon each of salt and pepper. Place on the preheated skillet, making sure not to overcrowd the skillet. Sear for 1-2 minutes per side, then set aside on a clean plate.
  4. Reduce the oven temperature to 350 degrees.
  5. Add the remaining tablespoon of olive oil to the same skillet and lower the temperature to medium-low. Add the mushrooms, asparagus, onions, and jalapeno. Sauté for 3-5 minutes, or until vegetables just start to soften. Add the kale and garlic and sauté for about a minute until the garlic is fragrant and the kale has wilted. Remove from the heat and add the steak strips back to the skillet. Toss to combine.
  6. In a small bowl, whisk together the three whole eggs and three egg whites. Set aside.
  7. Divide the steak and vegetable mixture between the peppers. Pour the eggs over the filling in each cavity (it should be around 1/3 cup). Return to the oven for 18-20 minutes until the eggs are almost set. Remove from oven and sprinkle cheese on top of each pepper, then return to oven for a final 3-5 minutes, or just until cheese is melted.
  8. Finish peppers with fresh parsley. Serve.

Cook’s Notes

  1. Try to use larger peppers! Halving smaller peppers makes it difficult when pouring the egg into the cavity.
  2. You can use any kind of kale or green in this recipe, but we prefer the curly kale since it is a sturdier, more rigid kale and can stand up to the heat better than others.