Egg Salad Stuffed Red Peppers Provencal
This recipe was inspired by a suggestion from my cousin Amber for a healthy, high protein recipe for le Blog. She uses raw red peppers, I roasted the peppers to make them more like the Provencal dish Petits Farcis, or stuffed vegatables.
Servings: 2
Calories: 127kcal
Ingredients
- 1 large red bell pepper
- olive oil
- 2 eggs free range & organic
- 1 tbsp Greek yogurt, 2% fat
- 1 tsp mayonnaise
- ½ 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*
Instructions
- Cut the bell pepper into quarters, remove the seeds and core. Preheat the oven to 400°F. Brush the inside of the bell pepper halves with olive oil and salt. Roast about 13 minutes, until slightly softened. Let cool.
- For the egg salad:While eggs are simmering, fill a small saucepan halfway with water, bring to boil. Add eggs, cover with lid, lower heat to simmer. Set timer for 8 minutes. When done immediately plunge eggs in bowl of ice water. After 5 minutes peel and chop eggs.Combine eggs, yogurt, mayonnaise, 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 will give it a little crunch, like a breadcrumb topping. It also adds protein, omega 3 and fiber.
Calories: 127 Protein: 7g Carbs: 5 g Fat: 8g
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)