I am truly in love with stuffed capsicums – whether they be filled with couscous, chilli con carne, or bacon and eggs, like these!
My new low-carbing lifestyle means delicious, wholesome food filled with plenty of satisfying fats and non-starchy vegetables. I don’t over-do my protein, but I can still enjoy some lovely rashers of natural bacon!
This recipe can be gluten-free, low-carb, and nut-free.
Serves 3
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
– 3 capsicums
– 1 Tablespoon olive oil
– 1/2 Tablespoon lard (or more oil)
– 1 onion, finely sliced
– 1 clove garlic, crushed
– 3 rashers streaky bacon, chopped
– sprinkle each: paprika, chilli, dried basil, marjoram, sage
– freshly cracked black pepper
– 2 eggs
– handful mozzarella cheese
– sprouts and baby spinach, to serve
Method:
1. Preheat your oven to 200 degrees Celsius. Wash the capsicums and carefully cut out the stalks. Scoop out the seeds and membrane, and place on a baking dish.
2. Heat the lard and oil in a frying pan. Add the onion, garlic, bacon, spices, and pepper, cooking until golden and browning. Remove from heat then crack in the eggs and stir to scramble.
3. Spoon the egg mixture into the capsicums. Top with cheese, and bake for 10-15 minutes, until bubbling and golden. Serve with sprouts and spinach, and enjoy! 🙂
