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Export date: Mon Apr 19 5:19:01 2021 / +0000 GMT

Quiche-Stuffed Pepper



Quiche-Stuffed Pepper

This Quiche-Stuffed Pepper makes a lovely and unique meal for breakfast or brunch.

  • 1 medium green bell pepper (top removed, seeded, and cut in half)
  • 1/2 tablespoon olive oil
  • 1/4 cup peeled and chopped yellow onion
  • 1 clove garlic (peeled and minced)
  • 1/4 cup (about 2 ounces) fresh baby spinach (loosely packed)
  • 1 large egg
  • 2 tablespoons heavy cream
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons shredded Cheddar cheese
  1. Preheat oven to 375°F. Lightly butter either a 5" × 5" baking dish or 8-ounce ramekin. Set aside.

  2. Place pepper halves in baking dish or ramekin. Set aside.

  3. In an 8" skillet over medium-high heat, cook oil 30 seconds. Add onions and garlic and cook, stirring occasionally, until onions are soft and translucent, about 2 minutes.

  4. Add spinach and cook, stirring constantly, until spinach has wilted, about 1 minute. Remove skillet from heat and set aside.

  5. In a medium bowl, whisk together egg, cream, salt, and pepper. Stir in cooked onion mixture and cheese.

  6. Pour mixture into pepper halves and bake 40 minutes until center is cooked.

  7. Remove from the oven and enjoy immediately.

Excerpted from The Ultimate Cooking for One Cookbook by Joanie Zisk. Copyright © 2019 by Simon & Schuster, Inc. Photography by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.