When you hear the words egg stuffed breakfast peppers, what comes to mind? There are many things you can stuff peppers with, but if you’ve never thought to stuff it with a sunny side up egg then you’re in for a real treat! This is one recipe you’ll want to have for more than just breakfast.
The Healthy Side of Egg Stuffed Breakfast Peppers
As always, I love to give the health benefits of my recipes. Why? Because I’m all about being conscious about what you put into your body. Regardless of your dietary choices and wellness lifestyle, one thing we can all agree on is what we eat matters to our overall health.
Eggs are known to be nutrient-rich, high in quality protein, and a good source of omega-3s. If you’ve had more than one then you probably felt full, which is another good thing about ingesting these little pieces of goodness. They are also among the best dietary sources of choline (an essential nutrient for helping remove cholesterol from your liver).
Boost the Vitamin C!
You can thank the red bell peppers in this egg stuffed breakfast peppers recipe for giving you a massive boost in vitamin C. Not to mention, vitamin A and beta-carotene provide good support for your overall eye and vision health. Think of this meal as one that will help you see better. 🙂
The healthy kind of oil!
If there’s one oil you want to add to your meals, it’s olive oil. According to Healthline, new research shows that adding olive oil to a diet can lead to improved cardiovascular outcomes. Can we say, “Yes, please, and thank you!?” Although this recipe only calls for a tablespoon, you may be shocked to know that it only takes half a tablespoon per day to improve heart health!
Let’s Make these Stuffed Peppers
Easy is the name of this recipe’s game. All you need are a couple of red bell peppers, a handful of eggs, a shredded cheese of your choice, olive oil, and salt and pepper to taste. Since these will be cooked with more of a broiling temperature, you’ll want to make sure you preheat your oven first – to 425. In the meantime, gather the rest of the ingredients.
Start by slicing and gutting the peppers. Place them open side up on the parchment paper and drizzle with the olive oil. Before adding any of the other ingredients, bake the peppers until they are soft. Once cooked to the preferred softness, bring them out and add the shredded cheese. Be careful when adding the egg as you don’t want the yolk to burst.
Once you’ve topped the shredded cheese and egg with salt and pepper to taste, pop them back into the oven to bake until the egg has set.
Tips for your Egg Stuff Breakfast Peppers
To give your dish a little variation, consider adding some chopped vegetables like tomato, zucchini or carrot. You can also add different types of cheese, such as blue cheese or parmesan for a stronger taste. Mix different kinds of bell pepper to create a colorful dish. Enjoy!Print
- 2 Red Bell peppers
- 4 Eggs
- ½ Cup Shredded cheese of choice
- 1 Tbsp. Olive oil
- ½ teaspoon Sea salt
- ½ teaspoon Black pepper
- Preheat the oven to 425° F.
- Slice each pepper in half, remove the seeds and trim down any ribs. Place them side up on a baking sheet with lined parchment paper. Drizzle them with a little olive oil and a sprinkle of salt and pepper.
- Bake the peppers until they soften (about 10-15 minutes).
- When ready, remove the peppers from the oven and sprinkle some cheese in each of them. Carefully crack an egg and place on top. Sprinkle with some salt and ground pepper.
- Bake until eggs are set (about 15 min).
- Garnish with some freshly chopped chives, parsley or basil.
- Category: Breakfast
- Cuisine: American