Thursday, September 10, 2015

Eggs Baked in Pepper Cups

Low carb, no added oil or sugar, packed with veggies, and very delicious! - eggs and vegetables baked in bell peppers make a healthy and satisfying meal. It’s a great way to incorporate different veggies, and can be easily customized to your taste or to whatever you have in the fridge.

Ingredients: (2 large servings)
2 bell peppers (any color)
½ cup chopped spinach
½ cup mushrooms - sliced
¼-½ cup broccoli florets
Grated cheese - any kind (optional - I didn’t use any)
2 eggs (or more if you prefer)
Salt, black pepper (to taste)
Chopped parsley/chives for garnish (optional)
Any other vegetables would work as well - I used what I had at hand.

Preheat oven to 400 F.

Heat a pan over medium high heat and sauté the mushrooms and broccoli (I didn’t use any oil). Cut the tops off the peppers. Save it for a salad or just snack on it while the peppers bake :-). Remove the seeds. Make sure the peppers can stand upright on their own. If required slice off part of the bottom of the peppers (leaving the “pepper cup” intact).
Divide the spinach between the peppers. Add the sautéed vegetables. Sprinkle with some salt if the veggies are not seasoned. Place on a cookie sheet and bake for 10 minutes. The idea is to soften up the peppers a little and to let some of the water from the veggies evaporate so it doesn’t puddle up under the eggs. Remove the peppers from the oven.
Add the cheese to the cups if using. Break an egg into a small bowl and carefully transfer it to one of the peppers. Add the other egg to the other pepper.  If you like, you can add 2 eggs per pepper cup. Season with salt and pepper. Return the peppers back to the oven for another 20 - 25 minutes until the egg whites are set. Poke with a knife and check if you’re not sure.
Remove from oven and serve warm garnished with chopped herbs.

Eggs baked in peppers.jpg


Note: Slightly runny yolks work as a delicious sauce!

Other recipes you might like:
Stuffed peppers
Stuffed sweet cubanelles

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Eggs Baked in Pepper Cups - a colorful and healthy dish.
Posted by The Cooks of Cake and Kindness on Thursday, September 10, 2015

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