Are you looking for a brunch or weekend breakfast dish that’s lower in fat and calories than the traditional stack of pancakes? Try these stuffed bell peppers as a healthy and tasty breakfast alternative.
Red bell peppers are a staple ingredient in the Phoenix food scene. Farmers markets and grocery stores in the Valley stock piles of them starting in early spring, going through late fall. Why not take advantage of this great traditional vegetable that’s right under your nose, and do something a little different with it?
We’re used to the idea of having stuffed bell peppers for dinner. So, why not have them for breakfast too? They’re high in vitamin C, low in calories with zero fat, and packed full of antioxidants. Stuffed with a filling of fresh herb laden eggs and they’re even better.
One of the great things about stuffed bell peppers is that they’re so easy to make, especially as a breakfast recipe. You just fill them up and pop them in the oven. 30 minutes later you have a great main dish for your weekend breakfast or Sunday brunch. Served with a side of orange slices, another Phoenix favorite, and you have a wonderful taste combination that gets you off to a great start on your day.
Think of a stuffed bell pepper recipe for breakfast as being like a quiche recipe that uses the bell pepper for the crust. You’re doing away with the flour and butter, and replacing them with something that’s packed full of flavor and nutrients for very few calories. Using bell peppers also bumps up the flavor so much that you find yourself using less salt.
There are many ways to fill your bell peppers for breakfast. You can use spinach and cheese, rice and tomatoes, or go for something a little bit more traditional in the breakfast recipe department by filling them with cinnamon and sugar rice. The number of recipes you come up with depends on how creative you choose to get.
Red bell peppers have a mild, slightly sweet taste that goes well with so many different things. Both sweet and savory ingredients can be used in the filling.
Here is a great recipe to get you started.
Southwestern Stuffed Breakfast Red Bell Peppers
1 Large red bell pepper
1 tablespoon minced onion
1 tablespoon minced spinach (approx. 2 leafs)
1 small pinch salt (optional)
1 generous dash garlic powder
1 slice Roma tomato (optional)
Preheat oven to 375, and line baking sheet with parchment.
Slice the top off of the bell pepper, clean out seeds and white flesh, and then set aside on baking sheet.
In medium bowl, combine eggs, onion, spinach, salt, and garlic powder. Whisk with fork or wire whisk until eggs are smooth.
Pour egg filling into bell pepper until bell pepper is 3/4 full. Top with tomato slice.
Bake in 375 degree oven for 30 minutes, or until egg is cooked and bell pepper just barely starts to brown around the edges. Remove baking sheet to cooling rack and let cool for five minutes before moving to plate.
Serving suggestions: Sprinkle minced fresh sage over stuffed breakfast bell peppers, and serve with a side of orange slices.