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Stuffed Peppers with Baked Eggs, Spinach & Tomato Pesto

Stuffed Peppers with Baked Eggs, Spinach & Tomato Pesto

Make things extra easy with Pesto egg stuffed peppers for a mid-week meal to remember. Drizzle Sacla' Sun-Dried Tomato Pesto over baked eggs for a sunny depth of flavour, and enjoy as a starter, side dish and light dinner.
Profile Serves: 4
Icon/Time On the table in: 45 mins
SHOP ALL PESTO
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Ingredients

  • 4 mixed peppers, halved and seeds removed, keeping the stalk intact
  • Drizzle of olive oil
  • Sea salt & freshly ground black pepper to taste
  • 220g bag baby spinach, wilted
  • 2 tbsp. Sacla’ Sun-Dried Tomato Pesto plus extra drizzle for topping
  • 8 Happy Eggs
  • Drizzle of extra virgin olive oil for serving
  • Basil leaves for garnish

Method

  1. Preheat the oven to 180°C/170°C fan. Sit the peppers upturned in a roasting tin. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Put the peppers in the oven to lightly roast for 10-15 mins. This is so that they soften, but they need to retain their shape, so keep an eye on them and don’t let them over cook.
  2. In a bowl, mix the wilted spinach with Sacla’ Sun-Dried Tomato Pesto and lightly season.
  3. Remove the peppers from the oven, spoon a little of the spinach mixture into each one and make a well in each pepper.
  4. Carefully crack a Happy Egg into each hole, put the peppers back into the oven and bake for about 6-8 mins or until the eggs are cooked to your liking.
  5. To serve, drizzle over a little more Sun-Dried Tomato Pesto, some extra virgin olive oil, a few basil leaves and a little more freshly grated pepper.
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