Delicious & Healthy Avocado and Egg Stuffed Peppers Recipe

Avocado and Egg Stuffed Peppers Recipe is a nutritious and flavorful dish that makes a perfect breakfast or brunch option. Packed with protein, healthy fats, and essential vitamins, this meal is both satisfying and easy to prepare. The combination of creamy avocado, perfectly baked eggs, and tender bell peppers creates a deliciously wholesome dish. Whether you’re following a low-carb diet or simply looking for a healthy meal option, this recipe is an excellent choice.

Nutritional Information (Per Serving):

• Calories: 250
• Protein: 12g
• Carbohydrates: 10g
• Fats: 18g
• Fiber: 5g
• Sugar: 4g
• Sodium: 320mg

Recipe Details

• Prep Time: 10 minutes
• Active Time: 25 minutes
• Resting Time: 5 minutes
• Total Time: 40 minutes
• Cuisine: American, Healthy
• Course: Breakfast, Brunch
• Servings: 4

Equipment Needed:

• Baking sheet or oven-safe dish
• Sharp knife
• Spoon
• Mixing bowl
• Fork
• Aluminum foil (optional)

Ingredients:

• 2 large bell peppers (any color, halved and seeds removed)
• 2 ripe avocados (mashed)
• 4 large eggs
• 1/4 cup cherry tomatoes (chopped)
• 1/4 cup red onion (finely diced)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup shredded cheese (cheddar or mozzarella, optional)
• 1 tablespoon fresh cilantro (chopped, for garnish)
• 1 tablespoon olive oil
• 1/2 teaspoon paprika (for extra flavor)

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or lightly grease it with olive oil to prevent sticking.

Step 2: Prepare the Bell Peppers

Slice the bell peppers in half lengthwise and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil. Place them cut-side up on the prepared baking sheet.

Step 3: Make the Avocado Mixture

In a mixing bowl, mash the avocados with a fork until smooth but slightly chunky. Add chopped cherry tomatoes, red onion, garlic powder, salt, black pepper, and red pepper flakes. Mix well until all ingredients are combined.

Step 4: Fill the Peppers

Evenly distribute the avocado mixture into each bell pepper half, spreading it evenly.

Step 5: Add the Eggs

Using a spoon, create a small well in the center of each stuffed pepper. Carefully crack one egg into each well. If the eggs are large and overflowing, remove some of the egg whites before placing them into the peppers.

Step 6: Bake the Peppers

Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny. If you prefer fully cooked yolks, bake for an additional 3-5 minutes.

Step 7: Add Cheese (Optional)

If using cheese, sprinkle shredded cheddar or mozzarella over the top of the eggs during the last 5 minutes of baking to allow it to melt.

Step 8: Garnish and Serve

Remove the stuffed peppers from the oven and let them rest for 5 minutes. Sprinkle with fresh cilantro and a dash of paprika for added flavor. Serve immediately and enjoy!

Tips for Success:

• Choose Ripe Avocados: Ensure your avocados are ripe for a creamy texture.
• Use Large Peppers: Bell peppers should be large enough to hold the egg and avocado mixture.
• Adjust Seasoning: Add extra spices like cumin or smoked paprika for more depth of flavor.
• Make it Dairy-Free: Omit the cheese or use a dairy-free alternative.
• Meal Prep: These stuffed peppers can be prepared in advance and stored in the fridge for up to 2 days.

Variations & Additions:

• Spicy Kick: Add diced jalapeños to the avocado mixture for extra heat.
• Protein Boost: Mix in cooked crumbled sausage or bacon before baking.
• Mediterranean Style: Add crumbled feta cheese and chopped olives for a Mediterranean twist.
• Vegan Option: Replace the eggs with scrambled tofu for a plant-based version.

Serving Suggestions:

• Serve alongside whole-grain toast for a balanced meal.
• Pair with a fresh fruit salad for a light breakfast.
• Enjoy with a dollop of Greek yogurt or hot sauce for extra flavor.

Storage & Reheating Instructions:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave them for 1-2 minutes.

Conclusion:

Avocado and Egg Stuffed Peppers Recipe is an easy, healthy, and flavorful dish perfect for a nutritious breakfast or brunch. With its combination of protein, healthy fats, and fresh ingredients, it’s a fantastic way to start your day. Whether you’re looking for a low-carb option or a delicious new way to enjoy eggs and avocados, this recipe is sure to be a hit. Try it today and savor the wholesome goodness of this simple yet impressive dish!