Fridge Friend Recipes
Stuffed Peppers with Spinach, Egg and Cream recipe
Sweet peppers are filled with a softly baked spinach and egg mixture, then finished with a little cream for a comforting savoury dish. It makes a colourful brunch or light dinner with a fresh, gently rich flavour.
35 min · Easy · British Jump to method
Ingredients
- 1 Green pepper
- 1 Red pepper
- 80g Spinach
- 4 Eggs
- 80ml Single cream
- to taste Salt
- to taste Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 168 kcal |
| Protein | 10.6 g |
| Carbohydrates | 7.5 g |
| Fat | 11.6 g |
| Saturated fat | 5.2 g |
| Fibre | 2.7 g |
| Sugar | 4.9 g |
| Sodium | 170 mg |
Why this works
Moderate in calories and carbohydrate, with a good protein contribution from eggs and useful micronutrients from peppers and spinach; the cream adds saturated fat.
Vitamin C. The green and red peppers provide a strong source of vitamin C, supporting immune function and iron absorption.
Folate and carotenoids. Spinach contributes folate, beta-carotene and other antioxidants, which support normal cell function and eye health.
Saturated fat. Single cream increases saturated fat, so this dish is less suitable for a low-saturated-fat pattern if eaten frequently.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Give the oven a full preheat so the peppers start cooking immediately rather than steaming, which helps them soften evenly and hold their shape.
- Halve the green pepper and red pepper lengthways, then remove the seeds and white membranes.
Use a small knife or your fingers to remove every pale rib and seed strand, as any left behind can taste bitter and stop the pepper shells sitting flat in the dish.
- Arrange the pepper halves in a baking dish and wilt the spinach briefly in a dry pan just until softened.
Keep the pan over a medium heat and toss the leaves just until they collapse to a darker, glossy green; if they stay in too long they will turn watery and dull the filling.
- Spoon the spinach into the pepper halves, then crack an egg into each one.
If the spinach is very wet, squeeze off the excess moisture first so the egg does not sit in a puddle and the peppers do not become soggy underneath.
- Pour a little single cream around the peppers and season with salt and black pepper if using.
Pour the cream close to the base of the dish rather than over the eggs so it bastes the peppers without washing the seasoning off the tops.
- Bake for 18–22 minutes until the egg whites are set and the yolks are cooked to your liking.
Check the whites near the end of the baking time: they should be opaque and just set, while the yolks still wobble slightly if you want them soft.
- Serve hot, spooning over any creamy juices from the dish.
Let the dish rest for a minute before serving so the creamy juices settle and are easier to spoon without breaking the egg yolks.
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