Stuffed bell pepper frittatas




50 min

About this recipe

These healthy stuffed bell peppers are equally great for your weekly vegetarian meal prep or for wowing the Sunday brunch crowd. You could sprinkle these vegan frittatas with cheese too, but we prefer to coat the inside of the peppers with some refried beans. The refried beans add flavor and richness, as well as a boost of fiber, vitamins and protein. If you can find them, the nuttier flavor of black refried beans is particularly good in this recipe. Adding the refried beans was inspired by molletes, the popular Mexican breakfast and brunch dish, in which bolillo bread is spread with refried beans followed by other toppings. If you like this recipe, you should also try Neto Craves’ JUST Egg breakfast torta with mashed beans.

These frittatas are delicious when eaten with fresh, warm tortillas, or sprinkled with crumbled tortilla chips. Just make sure not to eat the bell pepper stem (well, we think you technically can, but they can be tough.) Now we just can’t stop thinking about what other vegetables we can bake a JUST Egg frittata in... Have an idea? Let us know.

Serves 4

  • 1 container pourable JUST Egg
  • 3 small bell peppers (1 orange, 1 yellow, 1 red)
  • ½ - 1 cup refried black beans
  • 1 jalapeño, sliced into thin rounds
  • Fresh cilantro, chopped
  • Salsa or hot sauce, for serving


  • loaf pan icon

    Baking pan

  • Paring knife

  • black and white stove icon


01 / 06

Choose your bell peppers wisely


This recipe starts at the grocery store when you’re choosing your bell peppers. Pick peppers that have a relatively symmetrical, square-ish shape, so that they’ll balance on a baking sheet when sliced in half lengthwise and filled.

Some people prefer to slice the tops of the peppers and balance them upright for cooking, which you can try if your peppers have more of a flat bottom. But we just love the visual presentation of the peppers halved lengthwise with the green stem still on top.

02 / 06

Prep the peppers


Preheat the oven to 400°F and line a baking pan with parchment paper. If you can fit them tightly in a smaller dish with taller sides, like an 8x8 pan, this will help keep the peppers upright while baking. Slice the peppers in half lengthwise (through the stem) and use a paring knife to remove the pithy white sections and seeds. Leave the stem on for now as this will help keep the filling inside while cooking and, also, it just looks pretty. Rub the pepper halves lightly with cooking oil and arrange cut-side-up in the baking dish.

03 / 06

Coat with refried beans


Coat the inside of the peppers with a light smear of refried beans, anywhere between 2 to 3 tablespoons per pepper half, depending on their size. It doesn’t have to be perfectly spread out – relatively even is fine.

04 / 06

Pour in the JUST Egg


Before pouring in the JUST Egg, make sure the pepper halves are sitting evenly on the baking pan and not too wobbly. If you’re having trouble with a tippy pepper, use some scrunched up aluminum foil around the base to help hold them in place. Once the peppers are arranged evenly, shake your JUST Egg and fill the peppers nearly to the brim, leaving at least ¼-inch of headspace, as the egg will puff up while baking. Arrange 3 to 4 jalapeño slices on top.

05 / 06

Bake the bell peppers


Carefully transfer the baking pan to the oven. Bake for 40 to 50 minutes, until the egg is mostly set (it will continue to set while it cools.) Let the peppers cool for 10 minutes before serving.

06 / 06

Garnish and serve


Sprinkle generously with chopped cilantro and serve warm, along with salsa or hot sauce. These frittatas are delicious when eaten with fresh, warm tortillas, or sprinkled with crumbled tortilla chips.

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