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Peppers Stuffed with Eggs and Veggies

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Prep: 20 m  
Total: 30 m  
Serves: 2  
Gluten Free, Vegetarian,
Low Carb

This is one of my favorite healthy-er breakfast recipes! First of all, it looks yummy ๐Ÿ™‚ Second, it is quite filling even though it might seem light! Not to mention that it is a good source of protein. It is a perfect weekend breakfast when you have a little bit of extra time to prepare it.

INGREDIENTS

โ€‹

  • 3 cubanelle peppers, halved and seeded
  • 3 eggs
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 4 oz cheddar cheese, grated
  • Salt and pepper to taste
  • Avocado oil for roasting and searing

INSTRUCTIONS

Preheat oven to 400F. Coat the peppers with avocado oil and place then on a baking sheet lined with parchment paper and place them into the preheated oven. It will take 10-15 mins to roast them. The peppers should become softer but not too soft. When done, remove from the oven and lover the heat to 350F.

In a meantime, preheat a skillet with avocado oil on a medium heat and add onions, carrots, celery, salt, and pepper to it. Sear for about 5-7 mins stirring occasionally. The vegetables should become soft and look golden-brown.

When the vegetables are done, transfer them to a mixing bowl and add grated cheese. Mix well.

Stuff the peppers with the vegetable mixture. Donโ€™t put too much, try to make it flat. You might have some mixture left.

Crack eggs and place them in a bowl. Take a large spoon and take the egg yolks only. It is okay if you get some whites with them. Place the yolks in the bigger peppers and fill the rest of the space with the whites using a spoon. 

Fill the rest of the peppers just with the whites. Salt and pepper the eggs and send them into the 350F oven.

Cook for about 10 minutes until the whites solidify. I like my yolks runny. If you want them soild, then add a couple more minutes.  Serve hot!

*If you are looking for easy egg recipes, check out this fluffy omelette!


Nutritional Content


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