Description
Delight in these vibrant breakfast stuffed peppers, filled with fluffy scrambled eggs, fresh spinach, and sharp cheddar cheese. A nutritious and colorful way to kick-start your day!
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or orange)
- 4 large eggs
- 1 cup fresh spinach
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 2 tsp olive oil
- Salt and pepper to taste
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds. Place them upright in a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté diced onions until translucent. Add fresh spinach and cook until wilted.
- In a bowl, whisk together eggs with salt, pepper, and garlic powder. Pour into the skillet with sautéed veggies; cook until just set but still creamy.
- Stir in cheddar cheese until melted, then spoon the mixture into prepared peppers.
- Bake for about 25 minutes or until peppers are tender and tops are slightly golden.
Notes
- For added spice, include a pinch of cayenne pepper.
- Customize by adding seasonal vegetables or avocado.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 215mg