A vegetarian, hearty, and healthy breakfast!
In my recent eat-more-veggies-and-less-sugar quest, I’ve learned to love a new food! I’ve always been okay with bell peppers, but they never seemed all that great. The raw flavor was just too much for me and they were never a go-to in the grocery store.
I’ve tried a few stuffed pepper recipes in the last couple weeks and made an amazing discovery: roasted bell peppers are amazing! They’re soft and tender. Their flavor is lightened in the oven and no longer overpowering. And they’re the perfect complement to, well, more veggies!
These stuffed peppers I have for you today are all about breakfast. They’re kinda like an omelette in another form: wrapped up in a perfectly roasted pepper. These are packed with the best veggies: onion, spinach, tomatoes, and mushrooms.
You’re going to sauté the veggies first to get them soft and cooked down to fit in the bell peppers. This will take about ten minutes tops and you’ve done almost all the work you’re going to need to! That’s what I love (and what you’re going to love) about this dish. It’s so simple to throw together for a pretty darn impressive breakfast!
Spoon your veggies into each bell pepper, top with a large egg, cover, and cook for around 35 minutes. During that time, your egg will cook and your bell pepper will get soft and yummy!
And voila, a beautiful, colorful, cheerful breakfast! It’s packed with so many good ingredients, it’s sure to get you tons of energy for the day and a pep in your step – seriously, you just ate a LOT of nutritious, life-sustaining vegetables!
- 1 Tablespoon olive oil
- 1/2 small white onion, chopped
- 1/4 cup mushrooms, sliced
- 2 handfuls baby spinach, roughly chopped
- 1 roma tomato, chopped
- 2 bell peppers
- 2 large eggs
- Preheat oven to 400 degrees. In a small pan, like a 9×9 glass pan, pour 2 Tablespoons of water. Set aside.
- In a large skillet, warm oil over medium heat. Add the chopped onion and cook for 4 minutes, or until soft and translucent. Add the mushrooms and cook for an additional 2 minutes. Then add the tomato and the spinach and cook, stirring occasionally, until the spinach has wilted. Drain as much liquid from the pan as possible.
- Cut the tops off your bell peppers and remove all the seeds and fleshy parts. Fill each pepper about 2/3 way with your sautéed veggie mixture. Place the peppers in your pan. Carefully add an egg in each pepper (you can also whisk the eggs first and pour it in to make a “scrambled” egg top). Cover the pan with aluminum foil and cook for 35-40 minutes. Check on them occasionally, though. The final cook time will depend on how runny you’d like your yolk to stay. Longer cook times will also produce a softer pepper. Use your best judgment and enjoy your yummy breakfast!
If you try these, I’d love to see the result! Tag your kitchen creations with#mesacookingco so I can admire your beautiful work.
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