Egg Salad Stuffed Peppers Provencal
This recipe was inspired by a suggestion from my cousin Amber for a healthy, high protein recipe to use for le Blog. She uses raw red peppers, I roasted the peppers slightly to make them more like the Provencal dish Petits Farcis (stuffed vegetables), but you do you!. These would also be good in mini halved peppers - mix in some goat cheese - delicious as an hors d'oeuvre!
Servings: 2
Calories: 125kcal
Ingredients
- 1 large red bell pepper
- olive oil
- 2 hard boiled eggs free range & organic
- 2 tbsp Greek yogurt, 2% fat
- squeeze of lemon juice
- 1 tsp Dijon mustard
- 2 cornichons chopped
- 1 tbsp parsley or cilantro chopped
- pinch herbs de Provence
- pinch paprika or curry powder
- salt & pepper
- 1 tbsp hempseeds optional*
- 1 oz goat cheese optional
Instructions
- Preheat the oven to 400°F. Cut the bell pepper into quarters, remove the seeds and core. Brush both sides of the peppers with olive oil and sprinkle with salt. Roast about 7 minutes, until slightly softened and starting to brown. Remove from oven and let cool.
- For the egg salad:While peppers are cooking, peel and dice the eggs.Combine eggs, yogurt, Dijon, lemon, parsley, cornichons, herbs de Provence and paprika or curry in a bowl. Season with salt & pepper. Spoon into red peppers and top with hemp seeds. Serve with a salad of baby lettuces tossed with vinaigrette.
Notes
*The addition of hempseeds gives it a little crunch, like a breadcrumb topping. It also adds protein, omega 3 and fiber.
Calories: 127 Protein: 7g Carbs: 5 g Fat: 7g
Very high in vitamin C
*If adding hempseed, you are adding (per serving):
28 calories 1.7 g protein 0 carbs 2g fat (including omega 3)