If you are looking for an easy, healthy dinner recipe that the entire family will love, look no further than these omelet stuffed bell peppers.
If there is one thing that I absolutely love having too much of, it’s eggs — they are such an incredible source of protein, and we get excited to see a variance in colors and sizes in the eggs we pick up from the farmers market every week. Some are big, some small, some speckled… others are deep red, and some are green/blue.
Breakfast for dinner is one of the easiest things to make – but who knew that these bell peppers would be the perfect vehicle for inside-out omelets?
Making these is incredibly easy too – less than 10 minutes of prep time to wash, halve the peppers and scoop out the seeds. Set them on a lined baking tray or in a dish, and start layering. Start with hash browns, diced tomatoes, crumbled bacon (optional) or sausage, and then pour in your beaten eggs.
Sprinkle with cheese, and top with a dash of salt and pepper, and bake at 350 for 25-30 minutes, just until the eggs set and the cheese is nicely melted. The outer edges of your peppers may brown a bit, too.
Since you are baking your peppers with the eggs, there is no need to pre-cook or boil them — they will soften up in the oven quite well.
Once baked, remove from the oven and serve on a plate – you could top with your choice of sour cream or salsa, or eat as is. They are incredibly delicious!
These omelet stuffed bell peppers will be your next healthy go-to when you are in need of a quick dinner that everyone will love ~ they are:
- Full of flavor
- Full of protein
And a perfect way to incorporate a meatless evening if you should decide to forego the meat and follow our recipe as-is. Feel free to use refrigerated hash browns – or, pull out your food processor and quickly shred a single russet, and use that same food processor to shred some fresh cheddar, too.
There really isn’t any right or make these omelet stuffed peppers – so be creative!