Silverthyme

A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Monday, November 16, 2015

Egg & Veggie Stuffed Peppers

This is not really a recipe - just a guide. You can add whatever you like, leave out what you don't. I added a bit of cilantro and a bit of diced red pepper. A good way to use up leftover bits of veggies!

4 bell peppers, cut in half, seeded

8 eggs beaten

1 diced onion

1 cup mushrooms sliced

3 cups baby spinach

1 tomato, diced

1/2 tsp garlic powder

cooked bacon or sausage

1 tablespoon oil

salt and pepper

cheese - grated


Preparation

  1. Preheat your oven to 375 F.
  2. Melt some cooking fat in a skillet placed over a medium-heat.
  3. Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
  4. Add the spinach and cook until witted, about 1 or 2 minutes.
  5. Season to taste with salt, pepper, and garlic powder.
  6. Divide the vegetable mixture equally among the bell pepper halves
  7. Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice, if using.
  8. Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes.
  9. Sprinkle top of peppers with cheese - stick them back in warm oven for a minute or two to melt cheese.

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