Egg‑Stuffed Bell Pepper Boats

Ingredients

• 3 large bell peppers
• 6 eggs
• 1.5 cups spinach
• 1 tbsp olive oil
• 2 tbsp green onions, sliced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 180°C (350°F).

2. 2

   Cut tops off bell peppers and remove seeds; place in a baking dish.

3. 3

   Heat oil in a pan, add spinach and sauté until wilted.

4. 4

   Whisk eggs with salt, pepper, and green onions; pour into pan with spinach and scramble until just set.

5. 5

   Stir in parsley, then spoon mixture into each pepper.

6. 6

   Bake 20 minutes until peppers are tender and filling is golden.