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These Mushroom Stuffed Bell Peppers are an easy, healthy, and delicious low carb recipe. They’re packed with flavor and make for a perfect keto-friendly main dish.
10 min
25-30 min
Ingredients:
2 Bell peppers
8 oz Mushrooms
1 cup Spinach
1/2 medium Onion
2 cloves Garlic
1 Egg
To taste Salt and pepper to taste
Handful Parmesan cheese (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Slice the bell peppers in half lengthwise, removing seeds and membranes.
- In a pan, sauté mushrooms, onion, and garlic until cooked through. Add spinach and cook until wilted.
- Crack an egg into each bell pepper half, filling them with the mushroom mixture. Season with salt and pepper to taste.
- Sprinkle parmesan cheese over the top if desired.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes or until the eggs are set.
- Let cool slightly before serving.
