Stuffed Orange Peppers with Mushroom, Tomato and Egg recipe

Name: Stuffed Orange Peppers with Mushroom, Tomato and Egg
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 Orange Pepper; 150g Mushrooms; 2 Tomatoes; 1 Onion; 2 Eggs; 1 tbsp Herbs; 1 tbsp Cooking Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper

These vibrant roasted peppers are filled with a savoury mushroom and tomato mixture, then topped with baked eggs. They are colourful, comforting and ideal for brunch or a light dinner.

45 min · Medium · Mediterranean Jump to method

Stuffed Orange Peppers with Mushroom, Tomato and Egg

Ingredients

2 servings

2 Orange Pepper
150g Mushrooms
2 Tomatoes
1 Onion
2 Eggs
1 tbsp Herbs
1 tbsp Cooking Oil
1/2 tsp Salt
1/4 tsp Black Pepper

Nutrition	Per servingEstimated
Calories	160 kcal
Protein	7.7 g
Carbohydrates	15.8 g
Fat	8.4 g
Saturated fat	1.6 g
Fibre	4.7 g
Sugar	9.1 g
Sodium	590 mg

Why this works

A relatively light, vegetable-rich dish with moderate protein and a fair amount of sodium from added salt.

Vitamin C. Orange peppers and tomatoes provide vitamin C, which supports immune function and helps with iron absorption.

Folate and fibre. Mushrooms, onions and peppers contribute fibre plus folate and other protective plant nutrients.

Sodium concern. Half a teaspoon of salt across 2 servings makes this dish moderately high in sodium, so it may not suit a low-salt diet.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven fully come up to temperature before you start filling the peppers so the vegetables begin cooking straight away rather than steaming.
Halve the orange peppers and remove the seeds.
Use a small knife or teaspoon to scrape out the pale ribs as well as the seeds, which gives a neater cavity and helps the pepper soften more evenly.
Finely chop the onion and mushrooms, then cook them in a pan until softened.
Cook the onion over a medium heat until it turns translucent at the edges before adding the mushrooms; if the pan looks dry, add the oil a little at a time so they do not catch and go bitter.
Add chopped tomatoes and herbs, and simmer until the mixture is thick.
Keep the heat at a steady simmer and stir occasionally until most of the liquid has evaporated and the mixture looks jammy rather than watery, or the filling can make the peppers soggy.
Spoon the filling into the pepper halves, make a small dip in each one and crack in an egg.
Make the egg well deep enough to hold the yolk upright, and crack each egg into a small cup first so you can slide it in without breaking the yolk.
Bake for 15-18 minutes until the egg whites are set and the peppers are tender.
Check the whites at the centre rather than the edges, and remove the peppers while the yolks still look slightly soft if you want a creamier finish.

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