Ingredients
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2 teaspoons olive oil, divided into 1 teaspoon each
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2 medium-large red or green bell peppers, seeded, cut in half lengthwise and hollowed out
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1 cup chopped bite sized fresh asparagus spears
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1 cup finely chopped organic mushrooms
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3 medium eggs, plus 3 egg whites
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2 tablespoons canned full fat coconut milk
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1 teaspoon My Sage Gourmet’s Summer Garden Grilling or Savory Spring blends
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Freshly ground black pepper
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4 tablespoons mozzarella
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2 tablespoons goat cheese (Optional)
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Garnish with a handful of chopped fresh cilantro or parsley, and crushed red pepper
Instructions
- Preheat oven to broil.
- Place bell peppers cut-side down on a baking sheet. Drizzle with one teaspoon olive oil
- Place baking sheet on center rack of the oven.
- Broil for 10 to 12 minutes. Remove from oven and carefully turn each pepper over. Leave on baking sheet.
- Adjust oven temp. to 425F.
- Preheat medium skillet to medium.
- Heat for one minute, before adding one teaspoon olive oil.
- Add asparagus, and toss to coat with olive oil. Sauté for one minute
- Add mushrooms, sauté for an additional 4 mins. or until the asparagus is snap tender. Remove from heat setting aside to cool.
- In a medium bowl, mix together the remaining ingredients
- Next add in the asparagus and mushrooms mixing gently
- Using a spoon or ice cream scoop, scoop equal amounts of filling into each bell pepper..
- Sprinkle with goat cheese (Optional)
- Bake until tops of the pepper are golden brown and the egg is set, approx. 15 mins
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 163Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 132mgSodium: 180mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 12g
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