- Meal Type: Breakfast
- Dietary Type: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serves: 2
Dietary Type: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Vegetables are key for a well-balanced diet. Breakfast recipes tend to leave out these much-needed ingredients, opting for a more protein-heavy option to start the day. This recipe accomplishes the breakfast balance with a hefty serving vegetables and balanced protein portions. Roasted red peppers are stuffed with scrambled eggs and fresh-chopped green onions. A light sprinkle of cheddar cheese finishes these stuffed peppers for a little melty, gooey goodness.
Hacking this Recipe: If you’re looking to further boost the vegetables in this recipe, feel free to add leafy greens (kale, spinach, or arugula) to the scrambled eggs. A little dash of hot sauce, for those who like it spicy, is allowed as well.
2 each (240 g) red bell peppers, tops and seeds removed
1 tablespoon (15 ml) extra virgin olive oil
1/2 teaspoon (4 g) salt, divided
pan release spray
4 each (200 g) eggs, beaten
2 1/2 tablespoons (15 g) green onions, chopped
pinch of black pepper
1/4 cup (20 g) shredded cheddar cheese
- Preheat oven to 400°F or 200°C. Place peppers on a baking sheet, drizzle with olive oil, and season with 1/4 teaspoon (2g) salt. Place peppers in the oven and roast for 15 minutes or until tender.
- While the peppers are cooking, heat a non-stick skillet over medium heat and lightly grease with pan release spray.
- Once the skillet is hot, add eggs and scramble until soft and a little runny, about 2 minutes. Stir in green onions and season with pepper and remaining 1/4 teaspoon (2 g) of salt. Remove eggs from the heat and set aside.
- Once the peppers are tender, remove from the oven. Stuff peppers with scrambled eggs and top with shredded cheddar. Return the peppers to the oven and continue to cook for 2-3 minutes or until the cheese has melted.
- Serve peppers whole or halved.
Vegetarian and Vegan Modifications: Tofu crumbles or ‘scrambled’ tofu works very well as a substitute for the eggs in this recipe. Feel free to use your favorite vegan cheddar in place of the traditional cheddar as well.
Gluten-Free Modifications: N/A
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