Ingredients
- 6 large bell peppers (any color)
- 12 large eggs
- 2 ripe avocados
- 3 cups cherry tomatoes, halved
- 1.5 cups red onion, finely chopped
- 3/4 cup fresh cilantro, chopped
- 2 limes, juiced
- Salt to taste
- Black pepper to taste
Avocado and Egg Stuffed Bell Peppers
A colorful and protein-packed dinner with eggs, avocado, and bell peppers.
6
15 minprep time
15 mincook time
Instructions
- Preheat oven to 375°F.
- Cut bell peppers (6) in half lengthwise and remove seeds and membranes.
- Dice avocados (2) and place in a bowl.
- Halve cherry tomatoes (3 cups) and add to the bowl with avocados.
- Finely chop red onion (1.5 cups) and add to the bowl.
- Chop fresh cilantro (3/4 cup) and add to the bowl.
- Juice limes (2) and set aside.
- Place bell pepper halves (6) on a baking sheet, cut side up. Roast in the preheated oven for 10 minutes to soften slightly.
- While peppers roast, prepare the avocado-tomato salsa: Combine diced avocados (2), halved cherry tomatoes (3 cups), chopped red onion (1.5 cups), and chopped cilantro (3/4 cup) in a bowl. Add lime juice (from 2 limes), salt, and black pepper to taste. Mix gently and set aside.
- Remove peppers from the oven. Crack 1 egg into each bell pepper half (12 eggs total). Season with salt and black pepper.
- Return the baking sheet to the oven and bake for 12-15 minutes, or until eggs are set to your liking.
- Top each stuffed pepper with a generous spoonful of the avocado-tomato salsa.
- Serve immediately.