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Egg-Stuffed Bell Peppers with Quinoa Recipe

Egg-Stuffed Bell Peppers with Quinoa Recipe

Michelle Kim
Create a delicious and nutritious recipe of Egg-Stuffed Bell Peppers with Quinoa. This dish combines fluffy quinoa, eggs, and vibrant bell peppers for a hearty meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 220 kcal

Equipment

  • 1 Baking dish For baking the bell peppers
  • 1 Saucepan For cooking quinoa

Ingredients
  

  • 4 Bell peppers halved and seeded
  • 1 cup Quinoa rinsed
  • 2 cups Water
  • 8 Eggs
  • 1 tsp Olive oil
  • to taste Salt and pepper
  • 2 tbsp Chopped fresh herbs such as parsley or cilantro

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover and simmer for 15 minutes or until water is absorbed.
  • Fluff the cooked quinoa with a fork and season with salt, pepper, and olive oil.
  • Place halved bell peppers in a baking dish. Fill each half with quinoa, leaving space to crack an egg on top.
  • Carefully crack an egg into each quinoa-filled bell pepper half.
  • Bake in the preheated oven for 20-25 minutes or until the egg whites are set and yolks are cooked to your liking.
  • Garnish with chopped fresh herbs before serving.

Notes

Feel free to add cheese on top of the eggs before baking for extra flavor. For a vegetarian protein boost, mix in some cooked chickpeas with the quinoa.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 24gProtein: 11gFat: 9gSaturated Fat: 2gCholesterol: 185mgSodium: 150mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 75000IUVitamin C: 78.4mgCalcium: 500mgIron: 0.4mg
Keyword Bell Peppers, Egg Stuffed, healthy, Quinoa, Vegetarian
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