Ingredients: Makes 6 servings
1/4 teaspoon canola oil
6 whole red bell peppers
1.5 oz chopped tomatoes
1.5 oz chopped onions
2.5 oz chopped spinach
2 oz part-skim shredded mozzarella cheese
7 eggs
1/2 teaspoon salt
1/3 cup whole milk
1/4 teaspoons black pepper
Directions Spaghetti:
- Prepare a standard muffin pan with cooking spray and preheat oven to 325 degrees F.
- Cut top third off the bell peppers -- remaining bell pepper “cup” should be at least 3 inches deep. For small peppers, less may need to be cut off. Dice the top third of the bell peppers and reserve.
- Heat oil in large saute pan over medium-high heat. Add diced peppers, tomatoes, onion, and spinach and cook until softened. Use a mesh strainer to push all excess liquid out of vegetables then transfer to a bowl. Mix with shredded mozzarella.
- Scrape seeds from the bell pepper cups. Place bell peppers inside muffin tins so they stay upright. Evenly distribute vegetable mozzarella mixture among bell pepper cups.
- In a bowl, whisk together eggs, salt, milk, and pepper. Pour egg mixture into bell peppers. Egg mixture should almost fill peppers. Bake in preheated oven until eggs are set, about 30-40 minutes.
Serving Size:
One serving: 1 pepper
Nutritional Information:
Per serving: 180 calories, 10 g fat, 4 g saturated fat, 300 mg sodium, 7 g carbohydrates, 4 g sugar, 2 g fiber, 13 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group