Ramadan food: Power veg stuffed breakfast peppers

Healthy fast – Suhoor

Suhoor is the most important meal of the day during Ramadan as it is the fuel to get you through a day of fasting. Since most of us eat Suhoor just before Fajr, it also needs to be quick and easy to prepare. This makes it tempting to reach for a bowl of sugary cereal or a pastry, but these high-carb, low-protein options will have you feeling hunger pains long before Maghrib. Instead, try this make-ahead, protein and fibre-packed option.

Power Veg Stuffed Breakfast Peppers
Serves 2

Ingredients
2 bell peppers, cut in half, seeds removed
2 teaspoons olive oil
½ cup minced onion
2-4 cloves garlic
1 cup white mushrooms, roughly chopped
1 cup broccoli florets, roughly chopped
4 eggs
¼ teaspoon red chilli pepper
Salt and pepper, to taste
Shredded cheese, such as cheddar or parmesan

Directions
Preheat oven to 190 degrees.
Slice bell peppers in half, remove seeds, and set halves aside.
Heat olive oil in sauté pan over medium heat. Sauté onion and garlic until fragrant. Add mushrooms and broccoli. Cook for a few minutes and remove from heat.
In a medium sized bowl whisk eggs and seasonings. Add vegetables to egg mixture.
Pour a quarter of the egg-vegetable mix into each pepper halve, adding more vegetables to the top to fill in any empty space. Top each pepper with shredded cheese.
Place on baking sheet and cook approximately 35-45 minutes or until eggs are cooked through.
Remove and let cool slightly before wrapping each half and putting in refrigerator. To reheat, place in microwave or heat in oven.