Breakfast/Brunch/ Gluten Free/ Main Course

ROASTED BELL PEPPERS STUFFED WITH SCRAMBLED EGGS, SPINACH & CHEESE

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Ingredients

  • Serves 2:
  • 2 bell peppers (orange or red)
  • Olive oil
  • Salt
  • 4-5 eggs
  • 2 tablespoons unsalted butter
  • ½ cup -1 cup shredded mozzarella cheese
  • ½ cup crumbled feta cheese
  • 4 Kalamata olives, sliced
  • Salt and pepper
  • Dried oregano
  • ​Tzatziki Sauce for serving

Instructions

1

Preheat oven to 400 degrees Fahrenheit.

2

Carefully slice tops of peppers off and set aside. Discard seeds and rinse and dry the peppers. Brush with olive oil and season with salt. Slice the tips of the bottom of the peppers off so that they are able to stand up without tipping over.

3

Place on baking pan and roast about 20 minutes or until softened and get some nice char marks. You can put them under the broiler the last 2 minutes.

4

Do not overcook them or they will fall apart.

5

Prepare the scrambled eggs by combining the eggs in a bowl with salt, pepper, feta cheese and oregano. Whisk the mixture together with a fork.

6

7

Roughly chop the spinach. Melt the butter in a large frying pan over medium heat. Add spinach and cook until wilted.

8

Add egg and cheese mixture and cook over medium-low heat constantly stirring with a spatula. Do not overcook the eggs.

9

Add mozzarella cheese and sliced olives and mix well.

10

Stuff the bell peppers with the scrambled egg and cheese mixture and serve immediately with some toasted bread or with roasted potatoes and tzatziki sauce.

11

Enjoy!

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