Mexican‑Style Egg‑Stuffed Bell Peppers

Ingredients

• 3 large bell peppers
• 6 eggs
• 150 g spinach
• 1 tbsp olive oil
• ½ cup onion, diced
• ½ tsp cumin powder
• ¼ tsp chili flakes(optional)
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh cilantro, chopped(optional)

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 skillet; sauté onion until translucent, 4 minutes.

4. 4

   Add spinach and cook until wilted, 2 minutes.

5. 5

   Whisk eggs with cumin, salt, pepper, and optional chili flakes; pour into skillet.

6. 6

   Stir gently until eggs are just set.

7. 7

   Stuff each pepper with the egg‑spinach mixture.

8. 8

   Bake 20‑25 minutes until peppers are tender.

9. 9

   Garnish with cilantro before serving.