Spinach Cheese Quiche Stuffed Peppers

Name: Spinach Cheese Quiche Stuffed Peppers
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Ingredients: 3 Bell Peppers; 9 cups Spinach, 270g; 4 Eggs; ⅓ cup Almond Milk; 1½ tsp Onion Powder; 1 tsp Garlic Powder; ¼ tsp Salt; ½ tsp Black Pepper; ¾ cup Shredded Cheddar Cheese, or mozzarella, 84g; Parmesan Cheese for garnish

by Haylee Jane Monteiro

6 halves

40 min

Easy, cheesy Spinach Cheese Quiche Stuffed Peppers perfect for breakfast, lunch or even dinner! These egg stuffed peppers are baked in the oven and make a delicious healthy meal prep option too!

Ever buy too many bell peppers at the store just because they’re on sale?

Well that’s how these breakfast stuffed peppers happened.

These were half price I think so I bought 6. And I’m cooking for just me here.

So the easiest way I could think of to finish that stock? Filing them up with some cheesy goodness (+ spinach for nutrition) and shoving it in the oven.

Worked out, but I should probably think twice when I’m buying stuff next time.

Spinach Cheese Quiche Stuffed Peppers

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Recipe details

Yield 6 halves
Time spent: Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min

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% Daily value

Instructions

Prep:

Preheat oven to 375°F and lightly grease a baking sheet.
Wash bell peppers, cut in half lengthwise, and remove ribs and seeds from the inside.

Cook Spinach:

Heat a large saucepan over medium and cook spinach until completely wilted, about 3-4 minutes.
Allow to cool, then squeeze out all the water using paper towels. Make sure you get as much out as possible, or the eggs will not cook.
Chop into small chunks.

Assemble and Bake:

Place bell peppers on baking sheet and stuff with chopped spinach.
In a large bowl, whisk together egg, milk, onion powder, garlic powder, salt, pepper, and cheese.
Pour egg – cheese mixture into peppers, filling just below the top.
Bake for 35-40 minutes until egg is set.
Sprinkle on more parmesan, garnish with parsley, and serve hot!

Tips

To replace fresh spinach, use one 10oz pack of frozen spinach.
Storage: Allow to cool completely. Freeze individually wrapped in plastic wrapped or in the baking pan covered tightly with aluminum foil. Thaw overnight before having.Reheat in the oven at 350°F until heated through.

Comments

Ms on Oct 20, 2020

I am loving this page just found it but I have shared several recipe with my Sister friend n says" thank yaw very much" I say thank you also

1 Reply
- Haylee Jane Monteiro on Oct 21, 2020
  
  Oh Ms you just made my day! I'm so glad you're enjoying my recipes. I have a lot more you might like on my website! Hope you get to try something more :)
  
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PLK1 on Nov 07, 2020

This is delicious! I had kept the recipe in my email because I knew I wanted to make them. Now I regret waiting so long!

1 Reply
- Haylee Jane Monteiro on Nov 08, 2020
  
  Haha, I tend to do that a lot too, and have that exact same regret! I'm so happy you got around to these and loved them as much as I did :)
  
  If you have a moment to leave a comment on my website, I'd really appreciate it!
  
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