This personal trainer recipe is a real “show-stopper” that’s as nutritious as it is tasty.
INGREDIENTS

• 15 baby bell peppers (approx.)
• 5-6 eggs
• TBSP milk (optional)

Fillings – I made two types (but any filling goes!):
Greek: Sundried tomatoes, feta cheese, kalamata olives, green onions, tomatoes, shallots
Veggie/Cheese: Shallots, yellow zucchini, mushrooms, green onions, tomatoes, shredded mozzarella, parmaesan

Preheat oven to 425F.
Slice tops off peppers and remove seeds.
Parboil the peppers 4 minutes.

Prop the peppers up in an oven dish.

Whisk eggs (5 to 6 eggs for 15 peppers) with a TBSP of milk (optional for xtra fluffiness).

Chop all of the ingredients for your chosen filling.

Stir desired fillings into the eggs, then spoon mixture into the peppers (don’t be afraid to fill them right to the rim).

Sprinkle a little extra parmesan on top before they go in the oven, if desired.

Bake for 15 – 18 minutes, or until egg is firm.

Enjoy!

Leftovers:  Reheat leftovers, chop into lettuce/greens, top with 2 tbsp. fresh salsa!  Voila!

This personal trainer recipe from Arleigh Winokur, personal trainer mississauga, at the Personal Training Station.