Rice and Egg Stuffed Bell Pepper

Ingredients

• Green Bell Pepper2 count (240 g)
• Rice1/2 cup (100 g)
• Egg2 count (110 g)
• Oil1/2 tablespoon (5 ml)
• Parsley1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Preheat the oven to 356 °F (180 °C). You can also use the air fryer.

3. 3

   Step 3

   Microwave the peppers for 7 minutes.

4. 4

   Step 4

   Next, place them in a bag until softened enough to peel.

5. 5

   Step 5

   Wait for it to cool a little, peel, cut off the top and remove the seeds.

6. 6

   Step 6

   In the meantime, heat a pan over medium heat and once heated, add the oil.

7. 7

   Step 7

   Beat the eggs in a bowl and season to taste with salt and pepper.

8. 8

   Step 8

   Add the rice and the egg to the pan. Stir constantly until the egg sets. Turn off.

9. 9

   Step 9

   Fill the peppers with the mixture and bake for 10 minutes.

10. 10

    Step 10

    Once done, remove from the oven, serve and garnish with some parsley leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice and Egg Stuffed Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.