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Primavera Egg Stuffed Bell Peppers
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Servings
6
Course
Main Course
Cuisine
American, Italian
Diet
Gluten Free
Ingredients
▢
1
tablespoon
extra virgin olive oil
▢
½
cup
diced red onion
▢
2
cups
sliced crimini mushrooms
▢
1
cup
cherry tomatoes
halves
▢
8
large eggs
▢
1½
teaspoons
sea salt
▢
½
teaspoon
black pepper
▢
½
teaspoon
garlic powder
▢
1
zucchini
6" diced
▢
4
green onions
white and green parts sliced
▢
3
ounces
parmesan cheese
shredded
▢
½
cup
chopped cilantro
▢
1
jalapeño pepper
diced
▢
6
bell peppers
large, colorful, tops cut off
Instructions
▢
Set oven to 450 degrees F.
▢
Heat up the oil in a frying pan.
▢
When hot, sauté the onions, mushrooms, and cherry tomatoes.
▢
Sauté for 4-5 minutes, then set aside to cool down.
▢
Crack eggs in a medium bowl.
▢
Add the sea salt, black pepper, and garlic powder to the eggs, and mix well.
▢
In a large bowl, combine the zucchini, parmesan cheese, jalapeno peppers, green onions, and cilantro.
▢
Add the sauté and the eggs to the large bowl.
▢
Divide mixture into the bell peppers.
▢
Cover baking dish with aluminum foil, and bake for 50 minutes.
▢
Enjoy!
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