Healthy stuffed bell pepper eggs recipe, dairy-free

Dr Megan Rossi PhD RD / 30 May 2017

Struggling to hit your veggie target? This flavoursome option will help get you there. Not only is it a good source of vitamin C for immunity, the high protein content will help sustain your appetite throughout the day.


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Serves 2 

Prep time: 10 mins

Cooking time: 20 mins

Ingredients

  • 2 large bell peppers
  • 2 free range eggs
  • 2 slices of shortcut bacon, diced (optional)
  • 1 carrot, grated
  • 1 zucchini, grated
  • ½ onion, diced
  • 4 mushrooms, diced
  • 1 tsp minced garlic (or half a clove)
  • 2 tsps olive oil

Method

  1. Preheat oven to 170 degrees.
  2. Halve the peppers and deseed them. Brush 1 tsp of olive oil over their skins. Pop them in the oven for 10 minutes.
  3. Add remaining olive oil, garlic, bacon and veggies (carrot, zucchini, onion and mushrooms) to a frying pan over a medium to high heat. Sauté for a few minutes until the veggies are al dente (ie. slightly undercooked)
  4. Once the pepper are semi-roasted, stuff with the veggie and bacon mix.
  5. Crack an egg into each half, before covering with foil and roasting for another 10 minutes or until egg whites are set.
  6. Enjoy!

Modifications/tips: 

  • You can whisk the eggs and mix them with the veggie mix before putting them in the peppers to make it a little more simple. 
  • Try serving with cherry tomatoes and a sprinkle of paprika or your spices of choice.

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