Breakfast Stuffed Peppers

Colorful bell peppers stuffed with spinach and topped with perfectly baked eggs, creating a nutritious and satisfying breakfast that's both visually appealing and delicious.

american

Nutrition

Provides high-quality protein from eggs, abundant vitamins and minerals from bell peppers and spinach, with moderate calories and excellent fiber content.

Calories 320 kcal
Energy 1340 kJ
Protein 20 g
Total Fat 18 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 7 g
Cholesterol 745 mg
Carbohydrate 28 g
Sugars 18 g
Dietary Fibre 12 g
Sodium 380 mg
*per serving
VegetarianPescatarianKetoPaleoHalalKosherGluten FreeDairy FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeLow SugarLow SodiumLow CarbLow FODMAPHigh ProteinHigh FibreNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.


vegetarianbreakfastmeal prepoven and roastingfamily friendly

Breakfast Stuffed Peppers

Eat This Much (Eat This Much)

1

servings

0

per serve

0

minutes

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Ingredients
Red Bell Pepper
4 medium Red Bell Pepper
Spinach
10 ounce package Spinach
Egg
4 medium Egg

Equipment
Aluminum Foil

Aluminum Foil

Microwave

Microwave

Baking dish

Baking dish

Knife

Knife

Oven

Oven

Toothpick

Toothpick


Instructions
1
Preheat oven to 400 degrees F. Line the bottom of a baking dish with foil.
2
Cut off the top of each pepper. Remove the seeds.
3
Place peppers into baking dish and bake for about 15 minutes.
4
Meanwhile, defrost the spinach in the microwave. Squeeze the moisture out of the spinach.
5
Remove peppers from oven and stuff the bottom 1/2 with cooked spinach.
6
Crack an egg into the top 1/2 of each pepper.
7
Bake for about 20 minutes or until a toothpick comes out clean. Enjoy!
Breakfast Stuffed Peppers

Breakfast Stuffed Peppers

Eat This Much (Eat This Much)

1

servings

0

per serve

0

minutes

Colorful bell peppers stuffed with spinach and topped with perfectly baked eggs, creating a nutritious and satisfying breakfast that's both visually appealing and delicious.

american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Red Bell Pepper
4 medium Red Bell Pepper
Spinach
10 ounce package Spinach
Egg
4 medium Egg

Equipment
Aluminum Foil

Aluminum Foil

Microwave

Microwave

Baking dish

Baking dish

Knife

Knife

Oven

Oven

Toothpick

Toothpick


Instructions
1
Preheat oven to 400 degrees F. Line the bottom of a baking dish with foil.
2
Cut off the top of each pepper. Remove the seeds.
3
Place peppers into baking dish and bake for about 15 minutes.
4
Meanwhile, defrost the spinach in the microwave. Squeeze the moisture out of the spinach.
5
Remove peppers from oven and stuff the bottom 1/2 with cooked spinach.
6
Crack an egg into the top 1/2 of each pepper.
7
Bake for about 20 minutes or until a toothpick comes out clean. Enjoy!

vegetarianbreakfastmeal prepoven and roastingfamily friendly

Nutrition

Provides high-quality protein from eggs, abundant vitamins and minerals from bell peppers and spinach, with moderate calories and excellent fiber content.

Calories 320 kcal
Energy 1340 kJ
Protein 20 g
Total Fat 18 g
Saturated Fat 6 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 7 g
Cholesterol 745 mg
Carbohydrate 28 g
Sugars 18 g
Dietary Fibre 12 g
Sodium 380 mg
*per serving
VegetarianPescatarianKetoPaleoHalalKosherGluten FreeDairy FreeNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeLow SugarLow SodiumLow CarbLow FODMAPHigh ProteinHigh FibreNutritiousHeart Healthy

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.