Quiched Stuffed Peppers

4 Servings
45 min

Is quiche a verb? Well, we’re making it one. These Quiched Stuffed Peppers created the new verb. The new stay-at-home brunch staple in our house for sure. Pair this meal with some coffee or a mimosa and it’s the perfect Saturday morning. Well, that and the no work part makes it perfect. We made these two ways, but there is endless varieties for this breakfast dish. Think of any quiche or omelet and try that out in these stuffed peppers.


Every weekend our staple Saturday breakfast is to make big omelets. We try to switch it up as much as possible but we always tend to add peppers. They add that crunch and a burst of fresh flavor but don’t over power the dish. We got to thinking about using the pepper as a shell like a quiche and just like that we quiched a stuffed pepper.


One of our favorite quiches to make for brunch are broccoli and cheddar and southwest styled. Typically if we have ham or bacon we will add that in for some added salty flavors. When making this we wanted to incorporate that salty flavor so instead we made sure to add prosciutto. Bacon or ham will also do the trick but prosciutto is extra salty and really pulls out the flavor of the eggs.


Maybe next we’ll try out  Asparagus and Feta Quiche as a stuffed pepper. The peppers provide the perfect crust without the extra carbs. Try out your favorite quiche or omelet in a pepper and let us know what you think!


From our kitchen to yours, cheers!



Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients


  • 4 peppers
  • 6 eggs scrambled in a bowl

Broccoli & Cheese

  • 2 tbsp yellow onion chopped
  • ¼ cup broccoli roughly chopped
  • 3 slices prosciutto chopped
  • ¼ cup cheddar cheese
  • ½ tsp salt
  • ½ tsp pepper

Southwest Peppers

  • 2 tbsp yellow onion chopped
  • 3 slices prosciutto chopped
  • ½ jalapeno chopped
  • ¼ cup cheddar cheese
  • ½ cup black beans rinsed and drained
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • ½ tsp chili powder

Instructions


Preheat oven to 400°
Cut peppers in half length-wise, and remove seeds and veins from the peppers
Chop all vegetables and prosciutto and set aside so you can easily grab when stuffing peppers
Line a pan with parchment paper and lay the peppers with the open side up
In 4 of the halves, add onion, broccoli, prosciutto, cheddar, salt, and pepper
In the other 4 halves, add onion, prosciutto, jalapeno, cheddar, black beans, salt, pepper, cumin, and chili powder
In a small bowl crack 6 eggs and scramble well
Carefully spoon in scrambled eggs to the peppers until they are filled to the top
Place pan in oven and bake for 30 minutes or until the eggs are no longer giggling
Serve with your favorite brunch drink!

Marvelous Munch
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