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Quiche-Stuffed Pepper

This Quiche-Stuffed Pepper makes a lovely and unique meal for breakfast or brunch.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Keyword: peppers, quiche, stuffed peppers
Servings: 1
Calories: 361kcal
Author: Joanie Ziask


  • 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


  • Preheat oven to 375°F. Lightly butter either a 5" × 5" baking dish or 8-ounce ramekin. Set aside.
  • Place pepper halves in baking dish or ramekin. Set aside.
  • 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.
  • Add spinach and cook, stirring constantly, until spinach has wilted, about 1 minute. Remove skillet from heat and set aside.
  • In a medium bowl, whisk together egg, cream, salt, and pepper. Stir in cooked onion mixture and cheese.
  • Pour mixture into pepper halves and bake 40 minutes until center is cooked.
  • 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.


Calories: 361kcal | Carbohydrates: 16g | Protein: 14g | Fat: 27g | Sodium: 512mg | Fiber: 4g | Sugar: 8g