Low FODMAP Scrambled Eggs Stuffed Bell Pepper Recipe

Servings – 1


  • 2 bell peppers
  • 2 large eggs
  • 2 Tbsp chopped fresh herbs of choice such as Basil/Cilantro/chives.
  • 1 tsp. Casa De Sante Tuscan Herb seasoning
  • 1 cup mixed green side salad
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp. lemon juice


  1. Preheat oven to 350°F.
  2. Slice bottom 2 inches from the top of each pepper (in one piece) to form shallow cups. 
  3. Put peppers on a baking sheet. Crack 1 egg into each pepper. Season with Casa De Sante Tuscan Herb seasoning.
  4. Bake until whites are firm and yolks are still a little runny, about 25 minutes. Sprinkle with chopped fresh herbs of your choice.
  5. Serve with a small side salad, dress with dressing made with 1 Tbsp. extra virgin olive oil and 2 Tbsp. lemon juice.


90 calories (per bell egg pepper cup only)
Dairy-free, GF, Soy-free.

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