Egg and cottage cheese stuffed peppers
45 min · 30 g protein · 293 cals / serving
Sweet bell pepper halves roasted until soft, then filled with a fluffy mix of eggs and creamy cottage cheese with spinach, scallions and parmesan, and baked until puffed and golden on top. A colourful, make-ahead breakfast you eat with a knife and fork.
Ingredients
- 2 large red bell peppers, halved lengthways through the stem, seeds removed
- a light coat cooking spray
- 3 large eggs
- 1/2 cup liquid egg white, from a carton
- 2/3 cup cottage cheese (1%), low-fat
- 2 handfuls baby spinach, chopped
- 2 scallions green onions, sliced
- 1 pinch salt
- a few grinds black pepper
- 1 pinch red pepper flakes
- 2 tbsp grated parmesan, finely grated
To serve
- a few leaves fresh basil, torn
Steps
- Heat the oven to 400°F. Put the pepper halves cut side down on a parchment-lined tray, spray lightly and roast 10 minutes to soften them. Turn them cut side up and tip out any water that has collected; this stops the filling from going watery.
- Whisk the eggs, egg whites and cottage cheese together (leave the curds whole for creamy pockets), then stir in the spinach, scallions, salt, pepper and chilli flakes.
- Turn the oven down to 375°F. Spoon the filling into the pepper halves (fill them to just below the rim), sprinkle with the parmesan and bake 22–25 minutes, until the filling is puffed, golden on top and set in the centre (160°F). Rest 3 minutes, scatter over the basil and serve.
Good to know
The peppers keep tipping over.
Choose peppers with flat sides, or trim a thin slice off the base of each half so it sits level. A muffin tin also holds them upright.
Make them ahead?
Bake, cool and refrigerate up to 4 days. Reheat in the microwave for 1–2 minutes or in a 350°F oven for 10, until hot through (165°F).
Add meat?
Stir 60 g of diced ham, smoked turkey or cooked turkey sausage into the filling.
Per
- Calories
- 76
- Protein
- (42%)
- 8 g
- Fat
- (35%)
- 3 g
- Carbohydrates
- (23%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 217 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 587 kcal goes into the pot and 873 g of ingredients comes out as about 770 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.