Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Peppers baked with a cheesy egg filling.
Equipment: Frying pan; baking dish
Measures and names
Ingredients
- 4 peppers, halved and deseeded
- 6 eggs, beaten
- 100 g mushrooms
- 2 handfuls of spinach
- 1 onion, chopped
- 100 g cheddar or feta, crumbled
- 1 tbsp oil
- Salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C). Heat the oil in a pan and cook the onion and mushrooms for 5 minutes, then wilt in the spinach. Season well.
- Sit the pepper halves cut-side up in a baking dish and spoon in the vegetable mixture.
- Pour the beaten egg into each pepper, filling almost to the top.
- Scatter over the cheese.
- Bake for 25 minutes, until the egg is just set and the peppers are tender. Rest for a few minutes before serving. Taste before adding salt — feta already seasons the dish.
Swaps and tips
A complete meal in a pepper. Any vegetables you have on hand work well in the filling.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 12 g | 5 g | 21 g | 330 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
