Healthy stuffed bell pepper eggs recipe, dairy-free

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.

Looking for more healthy brunch options? Here are a few of our favourites...

• Poached eggs and sweet potato hash - the ultimate weekend brunch
• Gluten-free pancakes - only three ingredients!
• Rainbow chard frittata - perfect for when you have company
• Quinoa porridge with caramelised banana - a moreish, comforting treat
• Vanilla and Pomegranate cake - ok, it's not a brunch recipe but why not have cake for breakfast once in a while?!