Ingredients
Scale
- 4 large bell peppers (red or yellow)
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1 cup fresh spinach or kale, chopped
- 1 small onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off each bell pepper and remove the seeds.
- In a skillet over medium heat, sauté the diced onion in olive oil until translucent (about 5 minutes).
- Add the chopped spinach or kale along with salt and pepper; stir until wilted (about 2 minutes).
- In a bowl, whisk the eggs until frothy, then mix in the sautéed veggies and half of the shredded cheese.
- Stuff each bell pepper with the egg mixture and top with the remaining cheese.
- Place stuffed peppers upright in a baking dish, cover loosely with foil, and bake for about 30 minutes until golden brown.
Notes
- Feel free to add additional vegetables like mushrooms or zucchini for more variety.
- For a heartier meal, consider adding cooked quinoa or rice into the filling.
- Store leftovers in an airtight container for up to three days; reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 320mg