Stuffed Bell Peppers |
Doing The Whole 30 Program has had a lot of
challenges so far and for me the biggest issue is thinking of different things
to eat. When you’re essentially eating proteins and vegetables for every meal, things
can get boring and on top of that, finding different recipes that contain
ingredients compliant with Whole 30 rules can be a huge pain in the behind. The
other day I was coming home late from the gym and I literally had no energy to
use my mind and think of something creative. I ended up throwing together a few
things and it tasted so bomb dot com I thought I would share the recipe… Its
interesting how when it comes to cooking sometimes when you go along with the
flow instead of following a recipe or thinking things through you get really
surprisingly good results. So yeah, here’s a recipe for a simple Stuffed Bell
Pepper that won’t disappoint. Here’s what you’re going to need:
Ingredients:
- 2 of any colour bell pepper (I used yellow)
- 1.5 tablespoons coconut oil
- 1 teaspoon chopped garlic
- 1 cup vegetables (I used a bag of mixed stir-fried vegetables)
- 3 tablespoons water
- 2 eggs
- Salt and pepper to taste (or any other seasonings you want)
- Preheat your oven to 400 °C.
- Cut the tops off your bell peppers and clean out the seeds from inside.
- Melt some coconut oil and brush the outsides of the bell peppers, sprinkle with salt and pepper and bake for 10 minutes.
- Meanwhile, in a pan add about 1 tablespoon of coconut oil and wait for it to melt.
- Add your chopped garlic followed by your veggies and sauté for about 5 minutes on medium-high. I used a random bag of mixed vegetables that was in my fridge which contained broccoli, snap peas and diced bell peppers.
- After the vegetables have slightly soften, add the water and incorporate whatever seasonings you’d like. I was feeling pretty minimal so I just used salt and freshly ground black pepper.
- Once the bell peppers are done roasting in the oven, take them out and add half a cup of your vegetable filling inside each pepper, followed by a cracked egg. You can add a bit of chili pieces on top of the egg for a little bit of heat, which of course is mandatory for me.
- Bake for another 15 minutes in the oven and cool for 2-3 minutes before eating.
This is probably the easiest fancy breakfast or
side dish you could make and it’ll take you only about 30 minutes. It also
pretty much goes with anything because its so neutral, like I ate mine with
baked chicken and some mango salad that I had in the fridge for dinner and
everything tasted great together. The flavours from the veggies really come
through, and though this recipe seems really bland it couldn’t be further from.
Seriously it was so tasty, the runny egg yolk infuses with the vegetable juices
inside the roasted bell pepper and combines to make the most amazing creamy sauce.
Yum!! Hope you give this a go :)
Naheeda
“The food you eat either makes you more healthy or less healthy. Those are your options.” ~Melissa Hartwig
Nutrition Facts
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Servings 2.0
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Amount Per Serving
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calories 452
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% Daily Value *
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Total Fat 17 g
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26 %
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Saturated Fat 11 g
|
54 %
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Monounsaturated Fat
2 g
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Polyunsaturated Fat
1 g
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Trans Fat 0 g
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Cholesterol 212 mg
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71 %
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Sodium 254 mg
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11 %
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Potassium 1112 mg
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32 %
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Total Carbohydrate 62 g
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21 %
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Dietary Fiber 6 g
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24 %
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Sugars 3 g
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Protein 18 g
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36 %
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Vitamin A
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25 %
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Vitamin C
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655 %
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Calcium
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30 %
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Iron
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39 %
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* The Percent Daily
Values are based on a 2,000 calorie diet, so your values may change depending
on your calorie needs. The values here may not be 100% accurate because the
recipes have not been professionally evaluated nor have they been evaluated
by the U.S. FDA or Health Canada.
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