Potato and Egg Stuffed Peppers

Instructions

1. 1

   Preheat the oven to 350°F and lightly grease a baking dish. Slice the tops off the bell peppers, remove the seeds, and stand them upright in the dish, trimming a thin slice from the bottom if needed to help them sit flat (careful not to cut through).

2. 2

   Heat a tablespoon of olive oil in a skillet over medium heat. Add the cubed potatoes and cook about 15 minutes, flipping halfway, until browned and tender, adding more oil as needed. Stir in the mushrooms, spinach, and garlic and cook until the spinach wilts down. Season with salt and pepper. Meanwhile, whisk together the eggs, salt, pepper, and parsley in a measuring cup for easy pouring.

3. 3

   Spoon the potato filling evenly into the peppers, then pour in the egg mixture without overfilling. Top with cheese and bake for 40 to 45 minutes, until the eggs are set.

4. 4

   Let cool a few minutes before serving.