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Bell pepper halves filled with egg and cheese, baked until set. A colorful low carb lunch that uses the pepper as both vessel and vegetable.
Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil to prevent sticking.
Slice the bell peppers in half vertically, remove seeds and membranes, then brush the inside of each half lightly with olive oil.
Arrange the pepper halves cut-side up in the prepared baking dish. Layer a handful of baby spinach into the bottom of each pepper half.
In a bowl, whisk eggs with salt and black pepper until fully combined. Pour the egg mixture evenly into the pepper halves, filling them about three-quarters full.
Top each filled pepper half with shredded cheddar cheese, then bake in the preheated oven for 28-32 minutes, or until the eggs are just set and the cheese is melted and lightly golden. Let cool 5 minutes before serving for best texture.
