Spinach and egg stuffed peppers
Delicious and nutritious Spinach and Egg Stuffed Peppers recipe! Perfectly roasted red peppers filled with a healthy mix of spinach and protein-packed eggs. Easy to make and great for breakfast, lunch, or dinner. Try this flavorful and wholesome dish today!
- 25 Apr 2024
- Cook time 35 min
- Prep time 10 min
- 1 Servings
- 3 Ingredients
{'text': "Spinach and egg stuffed peppers are a delightful and nutritious meal that combines the freshness of red peppers with the wholesome goodness of spinach and eggs. This recipe is perfect for a healthy breakfast, lunch, or dinner and can be easily customized to your taste. With simple ingredients and straightforward steps, you'll have a delicious dish ready in no time."}
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Wash the bell peppers thoroughly under cold water.
- Slice the tops off the peppers and remove the seeds and membranes from inside.
- If the peppers do not stand upright on their own, you can trim the bottoms slightly to create a flat surface, ensuring they maintain their shape.
- Thaw the frozen spinach by microwaving it according to the package instructions or by placing it in a colander and running warm water over it.
- Once thawed, squeeze out as much excess water as possible to avoid a watery filling.
- Place the hollowed peppers on a baking dish, standing upright.
- Evenly distribute the thawed and drained spinach into each pepper, filling them about halfway.
- Carefully crack one egg into each pepper on top of the spinach, ensuring the yolk stays intact.
- Season with salt and black pepper to taste.
- Optionally, drizzle a small amount of olive oil over the top and sprinkle with grated cheese and/or preferred herbs and spices.
- Place the baking dish in the preheated oven.
- Bake for approximately 30-35 minutes, or until the egg whites are fully cooked and the yolks are set to your desired consistency. If you prefer a runny yolk, start checking around the 25-minute mark.
- If using cheese, you can broil the peppers for an additional 1-2 minutes at the end of the cooking time to melt and brown the cheese slightly.
- Once baked, remove the peppers from the oven and let them cool for a few minutes before serving.
- Transfer the stuffed peppers to serving plates and garnish with additional fresh herbs if desired.
Tips:
- Pre-cook the peppers: Blanch the red peppers in boiling water for 2-3 minutes before stuffing them to ensure they are tender after baking.
- Drain spinach thoroughly: After thawing the frozen spinach, make sure to squeeze out excess water to prevent the stuffing from becoming too watery.
- Add seasoning: Enhance the flavor by adding salt, pepper, garlic powder, or your favorite herbs to the spinach and egg mixture.
- Use cheese: For an extra layer of flavor, sprinkle some shredded cheese on top of the stuffed peppers before baking.
- Experiment with add-ins: Feel free to add other ingredients such as diced onions, tomatoes, or mushrooms to the spinach and egg mixture for added taste and texture.
{'text': "Spinach and egg stuffed peppers are a nutritious and savory dish that's easy to prepare and enjoy. By following these tips, you can ensure your peppers are perfectly cooked and full of flavor. Whether making them for a hearty breakfast, a fulfilling lunch, or a light dinner, this recipe is sure to become a favorite. Enjoy your healthy and delicious creation!"}
| Nutrition Facts | |
|---|---|
| Serving Size | 940 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 20g | 54% |
| Sugar 22g | 22% |
| Fat | |
| Fat 22g | 25% |
| Saturated 6g | 21% |
| Cholesterol 720mg | - |
| Vitamins | |
| Vitamin A 2780ug | 309% |
| Choline 690mg | 125% |
| Vitamin B1 0.61mg | 51% |
| Vitamin B2 1.64mg | 126% |
| Vitamin B3 6mg | 37% |
| Vitamin B6 1.88mg | 111% |
| Vitamin B9 690ug | 172% |
| Vitamin B12 1.80ug | 75% |
| Vitamin C 610mg | 682% |
| Vitamin E 20mg | 129% |
| Vitamin K 1560ug | 1300% |
| Minerals | |
| Calcium, Ca 550mg | 42% |
| Copper, Cu 0.54mg | 0% |
| Iron, Fe 11mg | 96% |
| Magnesium, Mg 310mg | 74% |
| Phosphorus, P 590mg | 47% |
| Potassium, K 2090mg | 62% |
| Selenium, Se 70ug | 129% |
| Sodium, Na 520mg | 35% |
| Zinc, Zn 4.76mg | 43% |
| Water | |
| Water 820g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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