This is a really good breakfast recipe that can be meal prepped over the weekend. You can add whatever you want into the bell peppers as long as you have bell peppers, eggs, and some form of greens. This recipe is for two people because I made it for Waiemi and I for a week’s worth of breakfasts.
- 5 large bell peppers (I used both red and yellow) – $5.50/lb @ Downtown Hilo Farmer’s Market
- 10 eggs – $3.00/dozen @ Target
- 1/2 cup of chopped spinach – $3.99 @ the Locavore store
- 1 onion – $3.00/2 onions @ Downtown Hilo Farmer’s Market
- Salt and pepper; to taste
I added potatoes, bacon, and cheese to ours. If you add cheese, add some in the mix and some on top.
- Preheat oven to 400 degrees F.
- Cut bell peppers in half and remove seeds. Place peppers on a baking sheet and bake for 5 mins.
- Crack the eggs into a large mixing bowl and beat with a fork. Add the remaining ingredients and mix until combined.
- Remove peppers from the oven and spoon the mixture into each pepper. Sprinkle the top with cheese and place back into the oven for about 25 mins or when eggs are set.
- Serve eggs immediately.
You can store the peppers in an airtight container in the fridge for up to five days, Reheat in oven or microwave.
***DO NOT PUT PEPPERS IN A PLASTIC CONTAINER!!!! The smell will never leave the container no matter how many times and how hard you wash it. Trust me. Use stainless or glass.
This was a really good recipe. I especially loved the bacon and potatoes we put into ours. If you decide to put bacon, don’t forget to cook the bacon a little bit first. We bought frozen potato medley with bell peppers and onions, so we had extra veggies. We also used the toaster oven since mom’s oven was broken, it worked just as good, just had to do two batches.
It was super convenient for breakfast throughout the week. The only thing I regret was not putting it into the toaster oven to reheat rather than the microwave, it got a bit runny. Also, next time I want to add more potatoes and bacon. Yum!
Here are some zero waste tips to incorporate around your home. Let’s start in the kitchen, the heart of the home.
- Use alternatives to paper and plastic disposables. Put down those paper towels and drop those plastic sandwich baggies! Look for alternatives to those products that can only be used once or twice and then you ship them off to the landfill. Use reusable rags that can be washed in the washing machine (hang dry these guys to save electricity). Instead of plastic lunch containers and baggies, use stainless steel containers. Cling wrap and aluminum foil can be swapped out for beeswax moldable wraps. Take a look around your kitchen and see what can be replaced with a sustainable and reusable option.
- Buy in bulk or at the counter. Bring your reusable bags, jars, and bottles for dry goods, wet items, and liquids. If you know a place that will happily use your containers, don’t forget to bring them with you. If you’re not sure if your store will allow it, ask. It never hurts to ask. Reusable bags are good for small, dry goods like grains, nuts, and potatoes. Jars are good for meats, fish, butters, and cheese. Bottles are good for oils, shoyu, and castile soap.
- If you cannot find it bulk, find a supplier or make it yourself. Bring your jar to the ice cream shop (Ask if local shops will be able to fill your jar). Take a pillow case to the bakery for bread. That way you don’t take home the plastic bag. Bring your own bottles to wineries and breweries. Or if you can’t find certain things in bulk, make it yourself at home like salad dressings, jams, juice, or hummus.
- Shop the farmers market. Most vendors will take your egg cartons back and they’ll let you use your own reusable bags. Your veggies will also most likely be free of plastic and stickers.
- Learn to love tap water. Ditch the plastic bottles of water. If you live on catchment, invest in some heavy duty filtration system. As long as you boil the water, it’ll be safe to cook with. That and get your drinking water in bulk. See if you can get glass jugs, it’ll be heavier, but less waste.
- Use bulk alternatives of natural cleaning supplies. Castile soap can be used as a dish/hand cleaner, baking soda can be used as a scrubber with a compostable cleaning brush. Purchase dishwasher detergent in bulk.
- Turn your trash can into a big compost keeper. Use the tiny composter from the stores as your trash can.
- Reinvent leftovers before they go bad. Use what recipes you have and only keep those that can be achieved with zero waste in mind. If you don’t like to eat the same meal twice, spice it up a bit and put your own twist on leftovers so it doesn’t waste.
- Invest in a pressure cooker. It halves the cooking time on most dishes.
- Some additional tips. Reuse single-side printed paper and receipts for grocery shopping and errand lists. Use your lettuce cleaning water as water for your plants. Open your oven after baking to warm your home in the winter.