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Egg & Veggie Stuffed Breakfast Peppers
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Admit it – you’re bored with breakfast. This fun, flavorful twist on an omelet is perfect for a weekend brunch. After all, mama said eat your veggies!  
serves 4


4 bell peppers, sliced in half, core and seeds removed
8 eggs, beaten
1 cup mushrooms, sliced
1 onion, diced
3 cups baby spinach
1 tomato, diced
1 clove garlic, minced
1 tablespoon cooking oil
Salt and freshly ground black pepper to taste
1 cup grated cheese of your choice


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Egg & Veggie Stuffed Breakfast Peppers
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


Preheat your oven to 375 degrees.

  1.  Heat cooking oil in skillet over medium heat. Sauté onion until soft, about 4 minutes, then add the mushrooms, garlic, and tomatoes and cook about 2 minutes more.
  2. Add the spinach and cook until wilted, then season to taste with salt and pepper.
  3. Divide vegetable mixture equally among the bell pepper halves and top each pepper “cup” with beaten eggs, then sprinkle each with grated cheese.
  4. Place the stuffed peppers on a baking sheet and bake for 40 minutes or until eggs are firmed up and cheese is melted.


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