Omelet Stuffed Peppers
  • 4 red or orange bell peppershalved
  • 8 organic eggslightly beaten
  • 3 Tbsp milk or non-dairy milk
  • 1/2cup grated Parmesan or shredded vegan cheese
  • 2 Roma tomatoesseeded and chopped, plum
  • 2cups chopped spinach
  • 1/4tsp salt
  • 1/4tsp black pepper
  1. Preheat oven to 375 F. Remove seeds and inner white membranes from bell peppers. In large casserole-style baking dish, place peppers cut side up. Use two dishes, if needed. Add 1/4 cup water to dish, and then bake peppers for 5 minutes.
  2. Meanwhile, beat together eggs and milk. Stir in cheese, tomatoes, spinach, salt, and black pepper.
  3. Pour egg mixture into bell peppers. Place peppers back in the oven and bake 25 minutes more, until eggs are set.
Recipe Notes

Per serving: 249 calories; 19 g protein; 13 g total fat (5 g sat. fat); 14 g total carbohydrates (9 g sugars, 4 g fiber); 497 mg sodium