These stuffed peppers are a savory and satisfying dish that’s perfect for lunch, dinner, or a weekend brunch. The peppers are filled with a hearty mixture of ham, eggs, cheese, and fresh vegetables, creating a deliciously balanced meal. The combination of flavors and textures is sure to please anyone at the table!
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 35 minutes
Ingredients:
5 bell peppers (tops cut off, seeds removed)
10-30g sunflower oil (for frying)
Eggs (to taste, usually 1-2 per pepper)
2 tomatoes (chopped)
80g ham (diced)
Salt and pepper (to taste)
1 bunch parsley (chopped)
50g cheese (grated or sliced, mozzarella or cheddar works well)
Directions:
Prepare the Peppers:
Preheat the oven to 180°C (350°F).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Cook the Filling:
Heat sunflower oil in a frying pan over medium heat.
Add the diced ham and sauté for 2-3 minutes until lightly browned.
Add the chopped tomatoes and cook for another 2 minutes, allowing the mixture to soften.
Crack the eggs into the pan, season with salt and pepper, and cook until the eggs are scrambled and just set.
Remove from heat and stir in the chopped parsley and cheese. Mix well.
Stuff the Peppers:
Carefully stuff the prepared peppers with the egg, ham, and cheese mixture, pressing down gently to pack the filling.
Bake the Peppers:
Place the stuffed peppers upright in a baking dish.
Cover with foil and bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
Serve:
Remove the peppers from the oven and garnish with extra parsley if desired. Serve warm.
Serving Suggestions:
Serve with a side of rice or quinoa for a complete meal.
Pair with a fresh green salad or steamed vegetables for extra nutrition.
Top with a dollop of sour cream or Greek yogurt for added creaminess.
Serve alongside roasted potatoes for a hearty dish.
Add a sprinkle of chili flakes for a spicy kick.
Cooking Tips:
You can use any type of bell pepper (red, yellow, green, or orange) for a colorful dish.
If you prefer softer peppers, bake them covered for the entire cooking time.
Feel free to add other ingredients like mushrooms, onions, or spinach to the filling for added flavor.
Make the stuffed peppers in advance and reheat them in the oven when ready to serve.
Nutritional Benefits:
High in protein from the eggs and ham.
Packed with vitamins and antioxidants from the peppers and tomatoes.
Rich in calcium and healthy fats from the cheese.
Dietary Information:
Gluten-free
Low-carb
Can be made dairy-free by omitting cheese or using a non-dairy substitute.
Nutritional Facts (per serving):
Calories: 250-300 (depending on cheese and egg count)
Protein: 15g
Carbs: 15g
Fat: 18g
Fiber: 4g
Storage:
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Reheat in the oven or microwave until heated through.
Why You’ll Love This Recipe:
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