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Egg-Stuffed Tomatoes and Peppers Recipe

5 stars - based on 1 reviews
| 1 Review

What could be prettier than a baked egg inside a luscious, fresh tomato? This egg-stuffed tomato recipe is healthful and easy to make. Switch it up if you’d like; fresh bell peppers work well, too. Protein from the eggs, plus vitamins and fiber from the vegetables, make this stuffed tomato recipe low in calories and super healthy. It’s a satisfying, healthy entrée for any time of day.

Servings: 4

Active time: 20 minutes

Total time:

Ingredients

  • 1 (10 oz) frozen package chopped spinach, thawed
  • 4 large, firm ripe tomatoes or 2 bell peppers or a combination (see note)
  • 2 tsp olive or canola oil
  • 1/2 c chopped onion
  • 2 cloves garlic, chopped
  • 1/2 c chopped tomato
  • 1/2 c crumbled Feta cheese or shredded Mozzarella cheese
  • 1 tsp Italian, Mediterranean or Greek seasoning
  • 3/4 tsp salt
  • coarsely ground black pepper to taste
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 3 Tbsp shredded Parmesan cheese (optional)

Preparation

  1. Preheat oven to 375°F. Drain spinach well. Squeeze out excess moisture; set aside. Cut top 1/2 inch off tomatoes. Scoop out pulp leaving 1/4-inch shell. Turn over on paper towels to drain. If using peppers, cut in half lengthwise; remove seeds and membrane.
  2. Heat oil in medium nonstick skillet over medium heat until hot. Add onion and garlic; cook and stir 1 to 2 minutes, until onion is crisp-tender. Add spinach; heat through. Gently stir in chopped tomato, Feta cheese, Italian seasoning, salt, and pepper, as desired.
  3. Line baking sheet with aluminum foil; spray with nonstick cooking spray (or brush lightly with oil). Arrange tomato shells and/or pepper halves cut side up on baking sheet. Spoon equal amounts spinach mixture into each tomato or pepper. Press lightly to even surface.
  4. Break one egg into each tomato cup or pepper half. Sprinkle Parmesan around eggs, if desired. Bake in 375°F 25 to 30 minutes, until whites are set and yolks begin to firm, or to desired doneness.

Notes

Tomatoes should be at least 3 inches in diameter; bell peppers should be at least 3 inches in length.

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Reviews

by C8linsA on 06/04/12
I made this recipe with both tomatoes and bell peppers to serve at a brunch event I was hosting in my home. They were easy to make, delicious, and very popular among my guests! Multiple people asked me for the recipe too! I will definitely be making these again.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 210
Calories from Fat 110
Total Fat 12g (18% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 205mg (68% DV)
Sodium 820mg (34% DV)
Total
Carbohydrate
15g (5% DV)
Dietary Fiber 4g (16% DV)
Sugars 7g
Protein 13g
Vitamin A 140%
Vitamin C 50%
Calcium 25%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.