Cheesy Egg Stuffed Peppers
Tender bell peppers filled with softly set eggs, spinach, onion, and melted cheddar make a colorful, satisfying meal for breakfast or dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 bell peppers halved lengthwise and seeded
- 1 tbsp olive oil divided
- 1/2 cup diced onion
- 1 cup baby spinach chopped
- 8 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
Instructions
Instructions
- Heat the oven to 400°F. Arrange the pepper halves cut-side up in a baking dish and brush with half the olive oil.
- Bake the peppers for 10 minutes, until they begin to soften but still hold their shape.
- Warm the remaining oil in a skillet over medium heat. Cook the onion for 3 minutes, add the spinach, and stir until wilted.
- Whisk the eggs with salt and pepper, then pour them into the skillet. Stir gently for 1 to 2 minutes, until softly set.
- Divide the egg mixture among the peppers and top with cheddar. Bake for 10 to 12 minutes, until the cheese melts and the eggs are set in the center.
Notes
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