Egg and Veggie Stuffed Peppers
Egg and Veggie Stuffed Peppers are a light, colorful, and satisfying breakfast option that combines fresh vegetables and hearty eggs, perfect for a balanced meal.
Ingredients
- 4 large bell peppers, halved and deseeded
- 6 to 8 large eggs, whisked well
- 2 cups fresh spinach, roughly chopped
- 1/2 cup red onion, finely diced
- 1/2 cup cheddar or feta cheese, shredded or crumbled
- 1 tablespoon olive oil, for sautéing veggies
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes, optional for heat
- 1 tablespoon fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Slice the bell peppers in half from top to bottom and remove the seeds and membranes. Place the pepper halves in a large baking dish, cut-side up. Drizzle them lightly with olive oil and a pinch of salt. Roast the peppers for 10-15 minutes until they begin to soften.
- While the peppers roast, heat olive oil in a skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until translucent. Add the minced garlic and chopped spinach. Sauté until the spinach is wilted and any excess moisture has evaporated. Remove the skillet from the heat and let the mixture cool slightly.
- In a medium bowl, whisk the eggs together with salt, pepper, and red pepper flakes. Stir in the sautéed vegetable mixture and half of the cheese.
- Carefully remove the baking dish from the oven. If there is any liquid at the bottom of the pepper shells, carefully pat them dry with a paper towel. Pour the egg and veggie mixture into each pepper half, filling them nearly to the top.
- Top the peppers with the remaining cheese. Return the dish to the oven and bake for 20-25 minutes until the eggs are set.
- Let the Egg and Veggie Stuffed Peppers rest for 5 minutes before serving. Sprinkle with fresh parsley and enjoy.
Notes
Ensure to pre-roast the peppers for the best texture. Sauté watery vegetables before adding them to the egg mixture to avoid excess moisture.