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
- 3 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 in half, remove the seeds and core. Brush skin side of the peppers with olive oil and sprinkle with salt, place skin side up on foil lined baking sheet. Roast about 7 minutes, until slightly softened, switch oven to broil and cook 3 minutes more until 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)