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!

  • 18 Mar 2025
  • Cook time 35 min
  • Prep time 10 min
  • 1 Servings
  • 3 Ingredients

Spinach and egg stuffed peppers

{'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:

4 red peppers
480g
1 package frozen spinach
280g
4 eggs
180g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Peppers:
- 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.
3. Cook the Spinach:
- 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.
4. Stuff the Peppers:
- 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.
5. Bake:
- 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.
6. Serve:
- 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 Size940 grams
Energy
Calories 470kcal24%
Protein
Protein 36g25%
Carbohydrates
Carbohydrates 44g13%
Fiber 20g54%
Sugar 22g22%
Fat
Fat 22g25%
Saturated 6g21%
Cholesterol 720mg-
Vitamins
Vitamin A 2780ug309%
Choline 690mg125%
Vitamin B1 0.61mg51%
Vitamin B2 1.64mg126%
Vitamin B3 6mg37%
Vitamin B6 1.88mg111%
Vitamin B9 690ug172%
Vitamin B12 1.80ug75%
Vitamin C 610mg682%
Vitamin E 20mg129%
Vitamin K 1560ug1300%
Minerals
Calcium, Ca 550mg42%
Copper, Cu 0.54mg60%
Iron, Fe 11mg96%
Magnesium, Mg 310mg74%
Phosphorus, P 590mg47%
Potassium, K 2090mg62%
Selenium, Se 70ug129%
Sodium, Na 520mg35%
Zinc, Zn 4.76mg43%
Water
Water 820g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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