Recently there’s been lots of fit food chat on the blog, and I’ve had such a fab response from you all so it’s clear we are nearly all on one for the slimmer summer tummy!
I’m all about eating clean where I can these days – I do make it up as I go along though and just try sticking to the main rules. You can read more about that and enter my fab competition with UFIT here.
One yummy super-simple meal (well I can’t really call this a recipe can i? It’s so easy!) that I’m going to share with you today is something I previously would have considered a snack or probably wouldn’t even have registered as inviting in the first place, but I love them now and they are a regular staple in my week.
Fast Food: Easy roasted red peppers stuffed with baked eggs
PREP TIME: 10mins COOK TIME: 15MINS
So pretty much speaks for itself but the way I did mine I used:
2 red peppers
Half fat grated mild cheddar cheese
Handful of cherry tomatoes on the vine
1 spring onion to garnish
Salt and pepper
Leave stems on the peppers when halving and coring—this helps to hold in the egg as the pepper roasts and softens. I didn’t as I went in gung-ho (always in a rush!) but I definitely have since.
Stuff peppers with the cheddar
add chopped tomatoes
sprinkle with salt and pepper
Pop in the oven on a foil lined tray for 10 mins at 220 degrees
Remove from oven and crack 1 egg into each pepper
Bake for further 10 minutes until egg whites have set but yolks are still slightly soft
Devour and enjoy!