I won’t have too many dishes to wash if I cooked and served food in their own edible vessels, isn’t it? I mean what is it about boats these days? Sweet potato boats, courgette boats and now pepper boats.
Anyhow, family happy then I am glad. From my youngest to eldest, they all seems to be mesmerized by this baked egg stuffed pepper. I’ll be fooling myself if I say only the kids, I was even surprised at how tasty and quick it was to make.
Add in a side cooked quinoa or a green salad with this Baked egg stuffed peppers to make it more of a substantial meal for breakfast, lunch or dinner.
If you’ve noticed, I have been absent from the blogging world. Well, I’ve been busy spoiling my dear husband. The guy has been working from home for few months. Don’t be getting wrong ideas I have Mainly been over-feeding him and using all my Essential oil experiments on him. (A topic for another day).
Oh, let me just mention I made NON-TOXIC toothpaste, shower gel, antibacterial/immune protecting oils, moisturizing hair and face oils, sleep aids and a few more. Are you interested? Let me know in the comment below. I may share the methods in the future.
Himself working from home has made life easier in minding the kids and just having his company a little more. It’s a rare treasure with children, work, and family.
Breakfast, Lunch, coffee breaks or dinner, we did them all together, whenever possible of course! I’ve spoilt him by making him surprise lunches and snacks. One of his favorite things to eat is an egg, one of his least favorites is pepper.
You guessed it; I took a gamble but managed to win his heart. Sweet and savory, crunchy yet eggy Baked Egg Stuffed Peppers is certainly top-notch.
Baked Egg Stuffed Bell Peppers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
3 Sweet Peppers I used Red here
Handful of washed and finely chopped Kale
1/2 an onion, finely chopped (optional)
Salt and pepper to taste
Olive oil as required
Fresh basil or any herbs (optional)
- Preheat oven at 180 C.
- Cut the peppers in half and remove the ribs and seeds.
- Rub some olive oil all over the pepper.
- Put the finely chopped kale and onions in the pepper, creating a hollow for the egg.
- Carefully break the egg into a small ramekin and slowly pour into each pepper, taking care not to overflow the egg. Repeat until each pepper is filled.
- Season with some salt and freshly ground pepper.
- Bake for about 12-15 minutes or till whites of eggs are set.
- Garnish with some freshly chopped basil.
- Serve hot or room temperature
Red bell pepper is an excellent source of carotenoids. Research has shown that both carotenoids and Vitamin C in red bell pepper increase with ripening and so does their antioxidant capacity.
Source The World’s Healthiest Food
”While research studies have tended to focus on carotenoids as the hallmark antioxidants in bell pepper, this vegetable actually provides us with a very broad range of antioxidants. In terms of conventional nutrients, bell pepper is an excellent source of vitamin C at 117 milligrams per cup. (That’s more than twice the amount of vitamin C found in a typical orange.) Bell pepper is also a good source of another antioxidant vitamin–vitamin E. In addition to these conventional antioxidant vitamins, bell pepper is also a good source of the antioxidant mineral manganese. The list of bell pepper phytonutrients is also impressive and includes: Read here
There’s one thing I keep saying to my kids: Even if you don’t like it too much, eat it. We don’t always have to like it. If the food does your body good, you should eat. Red Bell Pepper is one of them. It’s good and crunchy raw with some hummus.