Quinoa Stuffed Bell Pepper w/ Poached Egg

Prep Time
5 min
Cook Time
10 min
1 serving
Recipe by:

Nothing says “power breakfast” quite like this recipe!

Make This Recipe


  • 1 Eggland's Best Egg (Large), poached
  • ½ bell pepper
  • ¼ c. quinoa, cooked
  • Chopped veggies of choice


Bring a small sauce pan of water to a low boil; add a teaspoon of vinegar.

Swirl a large spoon around creating a “whirl pool” and carefully drop a cracked egg into the center.

Allow to cook in boiling water for 3-5 minutes, depending on how you prefer your eggs to be prepared.

Remove with a large slotted spoon to allow excess water to drain off.

While the egg is cooking, place the bell pepper (flesh side-up) on a baking sheet and pop it under the broiler for 1-2 minutes, until slightly charred and softened. Remove and allow to cool slightly.

Slightly sauté vegetables in a small skillet on medium heat; season with salt & pepper.

Add in the pre-cooked quinoa to heat through.

Fill bell pepper with quinoa & veggies and top with the poached egg.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 serving
Calories 246
Fat 7 g
Saturated Fat 1 g
Cholesterol 175 mg
Sodium 82 mg
Carbohydrates 35 g
Dietary Fiber 5 g
Protein 13 g