Description
A delicious and easy recipe for egg-stuffed bell peppers, perfect for a nutritious meal.
Ingredients
Scale
- 2 large bell peppers (any color)
- 4 large eggs
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup diced tomatoes (fresh or canned)
- 1/4 cup cooked and crumbled sausage or bacon (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 375°F.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- In a mixing bowl, whisk together the eggs, cheese, diced tomatoes, sausage or bacon (if using), garlic powder, onion powder, salt, and pepper until well combined.
- Carefully pour the egg mixture into each bell pepper, filling them about three-quarters full.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the eggs are set and the tops are lightly golden.
- Remove from the oven and let cool for a few minutes before garnishing with fresh parsley or chives. Serve warm.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the egg mixture.
- You can also substitute the bell peppers with zucchini or tomatoes for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg