This recipe is our updated version of a dish that Chrisie’s mother used to make on the regular. You can make it as is, or, right before you put this into the oven, you can pour marinara sauce over the tops of the peppers and let it run down to pool around the peppers in the baking dish. It will give you a whole new layer of flavor. As always, we’ve included substitutions to make this gluten and dairy free.
6 bell peppers, tops cut off, trimmed and seeded, blanched in boiling water for 2-3 minutes
2 tablespoon olive oil
2 baby red potatoes, chopped into small pieces
2 cups chopped, cooked chorizo or soyrizo
4 cups spinach or other greens – loosely packed
3 cloves garlic – minced
5 eggs – beaten
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoon chopped fresh parsley or other herbs of choice
½ cup shredded mozzarella or dairy free mozarella
½ cup crumbled feta or another ½ of a dairy free cheese
Preheat the oven to 350 degrees F. Generously grease a baking dish. Place the pepper halves in the baking dish so that they sit upright.
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cubed potatoes and cook for 10-15 minutes, occasionally stirring, until softened and starting to brown. Add more olive oil as needed. Stir the chorizo, spinach, and garlic, and cook until the spinach has wilted. Remove from heat and set aside.
Whisk together the eggs, salt, pepper, and parsley/other herbs in a small bowl or a large measuring cup/batter bowl with pouring spout. Spoon the cooked filling evenly into each pepper.
Slowly pour the egg mixture on top and cover with cheese. Bake in the oven for 40 to 45 minutes until the eggs are set.
Allow to cool for at least 10 minutes before serving. Enjoy!