Egg and Veggie Stuffed Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Arrange the halved bell peppers on a baking sheet, cut-side up, and season them with salt and pepper.

3. 3

   In a skillet over medium heat, sauté the diced onions and sliced mushrooms until they are soft and the onions are translucent, about 5 minutes.

4. 4

   Add the chopped spinach to the skillet and cook until just wilted, approximately 1-2 minutes.

5. 5

   Crack the eggs into a bowl and beat them lightly. Season with salt and pepper.

6. 6

   Distribute the sautéed vegetables evenly among the bell pepper halves.

7. 7

   Pour the beaten eggs over the vegetables, filling each pepper half.

8. 8

   Sprinkle the tops of the egg-filled peppers with shredded cheddar cheese.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese is melted and slightly golden.

10. 10

    Remove from the oven and let them cool for a few minutes before serving.