1. Preheat the oven to 375f/190c degrees.
2. Take the bell pepper halves and place on a baking sheet, roasting for 15-20 minutes in the oven.
3. Saute the onions in coconut oil over a medium to high heat until the onions become soft. Add the courgette/zucchini, mushrooms and minced garlic together, sauteing until the zucchini becomes al dente.
4. With the bell peppers cooking in the oven, drain any moisture outside that appears after roasting. Then stuff each bell pepper half with the veggie mixture.
5. For bigger bell peppers, crack 2 eggs into each half on top, for on top of the stuffing. One egg may be enough however if your bell pepper halves are only small.
6. Place the stuffed bell peppers into a large casserole dish, cover with foil and then bake for 30-40 minutes in the oven, or until the egg whites become set. After 20 minutes, check the heat of your oven.
7. As an optional extra, top with fresh basil or cherry tomatoes, cut in half.
Ingredients
Directions
1. Preheat the oven to 375f/190c degrees.
2. Take the bell pepper halves and place on a baking sheet, roasting for 15-20 minutes in the oven.
3. Saute the onions in coconut oil over a medium to high heat until the onions become soft. Add the courgette/zucchini, mushrooms and minced garlic together, sauteing until the zucchini becomes al dente.
4. With the bell peppers cooking in the oven, drain any moisture outside that appears after roasting. Then stuff each bell pepper half with the veggie mixture.
5. For bigger bell peppers, crack 2 eggs into each half on top, for on top of the stuffing. One egg may be enough however if your bell pepper halves are only small.
6. Place the stuffed bell peppers into a large casserole dish, cover with foil and then bake for 30-40 minutes in the oven, or until the egg whites become set. After 20 minutes, check the heat of your oven.
7. As an optional extra, top with fresh basil or cherry tomatoes, cut in half.