Egg Stuffed Peppers
If you’re looking for a healthy and high-protein breakfast recipe, you have to try these! These are perfect to serve at a Mother’s Day brunch and are super easy to make. I recommend serving these with a simple side salad, sliced spring fruit, and perhaps some crackers and cheese.
Love using Village Farms Fresh Greenhouse Grown Sweet Bell Peppers for the cups! Fun fact: a red bell pepper has nearly three times more vitamin C than an orange. These Sweet Bells are the perfect cups for the egg mixture as they stay sturdy while baking.
Bell peppers are also an excellent source of vitamin A, folic acid, potassium, and fiber.
The vegetables in this recipe are interchangeable. For example, the broccoli can be substituted for chopped cauliflower or another favourite vegetable.
Save this easy-to-make recipe to serve at a sunny weekend brunch or spring picnic.
Egg Stuffed Peppers
Healthy Num Num | Michelle
Serves 3
Ingredients:
- 3 Village Farms Fresh Sweet Bell Peppers
- 4 eggs
- 1 medium red onion diced
- 1/2 cup quartered Village Frams Fresh cherry tomatoes
- 1/2 cup chopped broccoli
- 1/2 cup almond milk
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp herb seasoning
Directions:
- Start by chopping up all your veggies except for the bell peppers.
- Add eggs, milk, and seasonings to a bowl. Use a whisk to combine.
- Add the chopped veggies to the egg mixture and mix until combined.
- Chop off the top of each bell pepper and remove the center.
- Pour the egg veggie mixture into each bell pepper cup.
- Place each filled pepper into a ramekin or baking dish.
- Bake peppers at 400°F for 45 - 50 min. Enjoy!
Send me a pic or tag me on Instagram @healthynumnumblog if you make this recipe! :)