On my most recent fast day, I made egg stuffed peppers for supper and found it to be very filling and quite tasty. I went to bed hours later with a full tummy, and it was less than 300 calories!
Read on for the recipe.
Ingredients:
- 1 medium bell pepper
- 1 medium tomato
- 1 cup fresh baby spinach
- 1 clove garlic, minced
- 2 medium eggs
- Preheat the oven to 375 degrees
- Dice the tomato, add to a frying pan on medium-high heat. The tomato has enough liquid that you won’t need any oil. Add the garlic and cook until fragrant, 3 – 5 minutes
- Meanwhile, slice your pepper in half and remove seeds, forming two ‘boats’. Place on a baking tray lined with foil or baking paper
- Add spinach to the frying pan and stir until wilted
- Divide the mixture evenly between the two pepper halves, forming a well in the center of each with enough space for an egg. You may have a little mixture left over.
- Crack one egg into each pepper half and bake for 25-30 minutes or until the eggs have cooked to your liking.
That’s it. Easy peasy. No photos, because I gobbled it up before I thought to take any!
5:2 and me 