Egg Stuffed Peppers

Egg Stuffed Peppers are a colorful and nutritious dish featuring bell peppers filled with a savory egg mixture enriched with sautéed onions and tomatoes. This delightful recipe is not only visually appealing but also packed with flavor and nutrients, making it a great option for breakfast, lunch or dinner.

For a Serving Size of Two:

Ingredients:

• 2 large bell peppers (any color)
• 4 large eggs
• 50 grams onion, finely chopped
• 1 small tomato, diced (about 50 grams)
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp garlic powder (optional)
• 1 tbsp olive oil
• Fresh herbs (parsley or cilantro) for garnish

Procedure:

1. Prepare the Peppers: Preheat the oven to 190°C (375°F). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
2. Sauté the Filling: In a skillet, heat olive oil over medium heat. Add the chopped onions and sauté until they become translucent. Add the diced tomatoes, paprika, garlic powder (if using), black pepper, and salt. Cook for 2-3 minutes until the tomatoes soften. Remove from heat.
3. Combine with Eggs: In a bowl, crack the eggs and whisk them until well combined. Stir in the sautéed onion and tomato mixture.
4. Stuff the Peppers: Carefully pour the egg mixture into the hollowed bell peppers, filling them about three-quarters full.
5. Bake: Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the tops are lightly golden.
6. Serve: Remove from the oven and let cool slightly. Garnish with fresh herbs and serve warm.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g