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Indulge in this scrumptious low carb recipe featuring juicy bell peppers stuffed with a savory mixture of leeks, spinach, garlic, onions, and a generous amount of fresh herbs all bound together with creamy eggs. A delightful, nutritious meal that's easy to prepare.
15 minutes
30 minutes
Ingredients:
4 Bell peppers
2 large leeks Leeks
2 tbsp coconut oil Coconut oil
1 clove garlic, minced Garlic
1 small onion, chopped Onions
2 cups spinach, chopped Spinach
6 eggs Eggs
Pinch of salt and pepper Salt
Handful of fresh herbs Pepper
Herbs (such as parsley, chives)
Instructions:
- Preheat oven to 180°C (350°F).
- Cut the bell peppers in half lengthwise, remove seeds and membranes, and place cut side up in a baking dish.
- In a pan, heat coconut oil over medium heat. Add garlic and onion, sauté until softened.
- Add leeks and cook until soft, about 5 minutes. Stir in spinach until wilted.
- Crack eggs into the vegetable mixture and stir gently to combine, seasoning with salt, pepper, and herbs.
- Spoon the egg mixture into the bell pepper halves, filling them almost to the top.
- Bake for 25-30 minutes or until the eggs are set and the peppers are tender.
- Garnish with additional fresh herbs if desired.
