Ingredients for Egg Stuffed Breakfast Bell Pepper
- Bell Pepper
- 6 large eggs
- 1/2 cup milk
- Mozzarella Cheese
- Extra Virgin Olive Oil
- 1 clove minced garlic
- Yellow Onion
- Diced Tomato
- 2 cups chopped spinach
- Basil Leaves
- Salt And Pepper
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How to Make Egg Stuffed Breakfast Bell Pepper
- Preheat oven to 325°F (160°C).
- Cut 2 large bell peppers in half lengthwise and remove seeds and membranes.
- Place pepper halves upright in a baking dish.
- In a large skillet, sauté 1/2 cup chopped onion, 1 cup chopped tomatoes, 2 cups chopped spinach, 1 clove minced garlic in 2 tablespoons olive oil for 5-7 minutes until softened. Season with salt and pepper to taste.
- In a medium bowl, whisk together 6 large eggs, 1/2 cup milk, 1/4 teaspoon salt, and a pinch of black pepper.
- Stir in the cooked vegetables, 1/4 cup chopped fresh basil, and 1/2 cup shredded cheddar cheese (or your preferred cheese).
- Spoon the egg mixture evenly into the bell pepper halves.
- Bake for 20-25 minutes, or until a knife inserted near the center comes out clean.
- Sprinkle the remaining 1/2 cup shredded cheese over the peppers.
- Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
18g
Fat
22g
Carbs
3g
