Preheat and prep: Heat the oven to 375°F (190°C). Line a baking sheet or a 9x13-inch dish with parchment for easy cleanup.

Slice the peppers: Halve the bell peppers lengthwise and remove seeds and membranes. Place cut-side up on the baking sheet.

Par-bake the peppers: Bake the pepper halves for 10–12 minutes to soften slightly. This helps them cook through without the eggs overcooking.

Cook your protein: While the peppers bake, cook sausage in a skillet over medium heat until browned and crumbly. If using bacon, cook until crisp and chop. Drain excess fat if needed, but leave a little for flavor.

Sauté add-ins: If using spinach, toss it into the pan with a small knob of butter or a drizzle of oil and cook just until wilted. Stir in green onions for 30 seconds.

Whisk eggs: In a bowl, whisk the eggs with a pinch of salt and pepper. Add 2–3 tablespoons of heavy cream if you like fluffier, richer eggs. Mix in smoked paprika or chili flakes for a gentle kick.

Assemble: Divide the cooked protein and veggie mix among the pepper halves. Sprinkle a little cheese over that, then pour the egg mixture into each pepper, filling almost to the top. Finish with more cheese.

Bake: Return the pan to the oven and bake for 18–22 minutes, until the eggs are just set and the cheese is melted and lightly golden. A slight jiggle in the center is okay; it will set as it rests.

Rest and serve: Let the peppers rest for 5 minutes. Top with extra green onions, a spoonful of salsa, or a splash of hot sauce. Enjoy warm.