Precooked Scrambled

Egg Stuffed Peppers

Serving Size: 50

Egg Stuffed Peppers


  • 25 Medium size bell peppers 
  • 10 lbs. Cooked and cooled white rice 
  • 3 lbs. Sunny Fresh® Bacon & Cheese EggStravaganza® 
  • 24 oz. Tomato salsa


Wash and cut peppers in half through the stem. Remove the seeds and place in a hotel pan. In a large bowl combine cooled rice, EggStravaganza® and salsa.


  1. Place about ½ cup of egg filling into each prepared pepper.
  2. Place pan in heated oven and bake at 400ºF for 45-55 min. until peppers are tender. Hold warm for service.