Omelet Stuffed Peppers
Servings 4
Ingredients
- 4 red or orange bell peppers halved
- 8 organic eggs lightly beaten
- 3 Tbsp milk or non-dairy milk
- 1/2 cup grated Parmesan or shredded vegan cheese
- 2 Roma tomatoes seeded and chopped, plum
- 2 cups chopped spinach
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375 F. Remove seeds and inner white membranes from bell peppers. In large casserole-style baking dish, place peppers cut side up. Use two dishes, if needed. Add 1/4 cup water to dish, and then bake peppers for 5 minutes.
- Meanwhile, beat together eggs and milk. Stir in cheese, tomatoes, spinach, salt, and black pepper.
- Pour egg mixture into bell peppers. Place peppers back in the oven and bake 25 minutes more, until eggs are set.
Notes
Per serving: 249 calories; 19 g protein; 13 g total fat (5 g sat. fat); 14 g total carbohydrates (9 g sugars, 4 g fiber); 497 mg sodium