Stuffed Peppers with Baked Eggs, Spinach & Tomato Pesto

Name: Stuffed Peppers with Baked Eggs, Spinach & Tomato Pesto
Prep time: THMS
Cook time: THMS
Ingredients: 4 mixed peppers, halved and seeds removed, keeping the stalks 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 or 1 Sun-Dried Tomato Pesto Pot; 8 Happy Eggs; Drizzle of extra virgin olive oil for serving; Basil leaves for garnish

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.

Cook Time

45 mins

Serves

Ingredients

4 mixed peppers, halved and seeds removed, keeping the stalks 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 or 1 Sun-Dried Tomato Pesto Pot
8 Happy Eggs
Drizzle of extra virgin olive oil for serving
Basil leaves for garnish

Recipe products

How to make the recipe

Step 1

Preheat the oven to 180C/170C 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.

Step 2

In a bowl, mix the wilted spinach with Sacla' Sun-Dried Tomato Pesto and lightly season.

Step 3

Remove the peppers from the oven, spoon a little of the spinach mixture into each one and make a well in each pepper.

Step 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.

Step 5

To serve, drizzle over some extra virgin olive oil, a few basil leaves and a little more freshly grated pepper.