This Pesto Veggie Egg-Stuffed Breakfast Peppers recipe is a nutritious and flavorful way to start your day. Packed with protein from eggs and vibrant vegetables, it fits perfectly into Mediterranean diet recipes and offers a variety of healthy food ideas.
Ideal for quick breakfast ideas or meal prep, these stuffed peppers are not only easy to make but also serve as a delightful brunch recipe that everyone will enjoy.
Healthy Egg-Stuffed Breakfast Peppers
These breakfast peppers are filled with a savory mixture of eggs, pesto, and assorted vegetables, baked until perfectly set. The recipe takes about 30 minutes from start to finish and serves 4 people, making it a great option for breakfast dishes or meal prep.
Ingredients
- 4 bell peppers, halved and seeds removed
- 6 large eggs
- 1/2 cup cherry tomatoes, halved
- 1/2 cup spinach, chopped
- 1/4 cup pesto sauce
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Peppers: Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a baking dish.
- Mix the Filling: In a bowl, whisk together the eggs, pesto, cherry tomatoes, spinach, feta cheese, salt, and pepper until well combined.
- Fill the Peppers: Pour the egg mixture evenly into each pepper half, filling them to the top.
- Bake: Drizzle a little olive oil over the stuffed peppers and bake in the preheated oven for about 20-25 minutes, or until the eggs are set and the peppers are tender.
- Serve: Allow to cool slightly before serving. Enjoy these stuffed peppers warm as a delicious breakfast or brunch option.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 12g
- Protein: 12g
- Carbohydrates: 6g
