PREP TIME: ~10 MINUTES
COOK TIME: ~50 MINUTES
TOTAL TIME: ~60 MINUTES
SERVINGS: 4 SERVINGS
CALORIES: 245.5 KCAL
If you’ve ever thought about making quiche but was immediately repulsed by the idea of spending hours preparing everything because of the many complicated ingredients and execution, not to mention the load of carbs you’re in luck this time because we have a recipe for you that doesn’t involve spending too much time in the kitchen. Stuffed Peppers With Egg And Cheese. The ingredients and execution are just below so let’s check them out.
- 2 medium bell peppers, sliced in half and
- 4 large eggs
- ½ cup ricotta cheese
- ½ cup shredded mozzarella
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ cup baby spinach leaves
- 2 tablespoons Parmesan cheese, to garnish
First thing you’ll need to start executing the recipe is to cut the peppers in half and remove the seeds from the inside.
Next you’ll need a food processor in which you’ll put the ricotta cheese, parmesan cheese, mozzarella, 4 large eggs, garlic powder, dried parsley and blend them all together.
Pour the mixture into the bell pepper halves along with baby spinach leaves and bake them for about 45 minutes at 375F. Once they are done add some extra parmesan cheese on top and broil for 5 minutes.
Each serving contains 245.5 Calories, 16.28g Fat, 5.97g Carbs, and 17.84g Protein.