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Bell Pepper Egg Boats

by Melissa Boyajian


for 6 servings

  • 3 bell peppers, assorted
  • 6 eggs
  • salt, to taste
  • pepper, to taste


  • fresh spinach, chopped, to taste
  • baby bella mushrooms, sliced, to taste
  • parmesan cheese, to taste
  • diced tomato, to taste
  • fresh basil, chopped, to taste
  • salsa, to taste
  • cheddar cheese, to taste
    Calories 115
    Fat 6g
    Carbs 6g
    Fiber 1g
    Sugar 4g
    Protein 8g

Estimated values based on one serving size.



  1. Preheat oven to 375˚F/190˚C.
  2. Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
  3. Bake for 20 minutes.
  4. Crack a whole egg into each pepper half. Season with salt and pepper.
  5. Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
  6. Add salsa and cheddar to 2 of the pepper halves.
  7. Add tomato, and basil to the 2 remaining pepper halves.
  8. Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
  9. Enjoy!




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