Avocado and Egg Stuffed Bell Peppers Recipe

Picture a warm, sunlit morning with your family gathered around the kitchen table, the smell of freshly baked bell peppers wafting through the air. That’s exactly the kind of magic packed into our Avocado and Egg Stuffed Bell Peppers Recipe. This dish is not only vibrant and delicious but also a wonderful way to bring creativity and nutritious goodness into your morning routine. Using fresh ingredients and simple steps, this recipe encourages quality family time in the kitchen, emphasizing the joy of making and sharing meals together. Perfect for a weekend brunch or an inspired breakfast-for-dinner, it’s a delightful twist on classic morning flavors worth savoring.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Skill Level: Easy

Ingredients

• 2 large bell peppers (any color, halved and seeded)
• 4 large eggs
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, quartered
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the halved bell peppers on a baking sheet lined with parchment paper, cut side up. Drizzle with olive oil and sprinkle lightly with salt and pepper.
3. Bake the bell peppers in the preheated oven for about 10 minutes to soften them slightly.
4. In a medium bowl, combine the diced avocado, red onion, cherry tomatoes, cilantro, salt, and pepper, mixing gently to avoid mashing the avocado.
5. Remove the bell peppers from the oven. Carefully crack an egg into each bell pepper half, making sure the yolk is intact.
6. Spoon the avocado mixture around the egg in each bell pepper half, gently distributing it without breaking the yolk.
7. Return the stuffed bell peppers to the oven and bake for another 15 minutes, or until the eggs are set to your liking.
8. Once baked, remove from the oven and let them cool for a couple of minutes. Garnish with extra cilantro and serve warm.

Helpful Tips

• For a creamier consistency, mix a tablespoon of milk into each egg before adding it to the peppers.
• If you prefer your egg yolks more runny, reduce the baking time by 2-3 minutes.
• You can add a sprinkle of cheese on top before baking for an extra savory touch.

Storage Instructions and Ingredient Substitutions

If you have leftovers, store the stuffed peppers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.

Feel free to substitute cilantro with parsley or basil if you prefer. For an extra kick, add a dash of hot sauce or some finely chopped jalapeños to the avocado mixture.

Pairings

These stuffed bell peppers pair wonderfully with a fresh green salad and whole-grain toast. For drinks, try a refreshing citrus smoothie or a cup of herbal tea. Here at Zynahz, our mission is to bring joy and creativity into your kitchen, one delicious dish at a time. We hope this Avocado and Egg Stuffed Bell Peppers Recipe inspires you to try something new and delightful. Share your results with us and let us know how it goes – we’d love to see your culinary creations!

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