Veggie, egg, and cheese stuffed bell peppers that are a delicious way to boost your veggie intake first thing in the morning
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 3
Author Meme
Ingredients
3bell peppers
1teaspoonolive oil
1mediumoniondiced
1clovegarlicminced
¼teaspoonsalt
¼teaspoonpepper
3largeeggs
½cupshredded cheesedivided
1green onionchopped, optional
Instructions
Cut the tops off the peppers (where the stem is), and take out the ribs & seeds. Set aside.
Slice the stems off and cut off any of the bell pepper around the stem & dice it.
Add oil to a oven proof skillet and heat over medium. Saute onions and any leftover bell pepper until slightly softened, about 5 minutes. Add in garlic, salt, and pepper, and stir for 30 seconds. Remove from heat and let cool.
Preheat the oven to 400°F and place the oven rack on the bottom half of the oven.
Whisk together eggs and slightly cooled veggie mixture.
Put the bell peppers in the oven-proof skillet, cut side up. Sprinkle one tablespoon of cheese on the inside of each bell pepper. If desired, sprinkle each pepper lightly with a dash of salt.
Fill evenly with the egg mixture.
Transfer skillet to the preheated oven and bake for 30 minutes or until egg is almost set.
Sprinkle with remaining cheese, and bake until the egg is set and cheese is melted after about 10-15 minutes. Sprinkle with green onion and enjoy!
Notes
*Depending on the size of the bell peppers, you might want to add an additional egg to fill the peppers. You want the egg to go about ⅔ of the way up the inside of the bell pepper.