Gluten Free/ Low Carb/ Vegetarian

Broccoli & Feta Quiche Stuffed Peppers


This Quiche stuffed peppers recipe is a great alternative to a pastry Quiche.  The sweet baked peppers make a delicious colourful case to the baked egg filling.

Although I’ve seen this as a breakfast recipe, the dish takes 45 minutes to bake and I certainly can’t wait that long for breakfast.  So we had this for lunch along with a salad.   It was like a yummy combination of roasted pepper and frittata for me.   


For the filling, I chose broccoli and feta but you could use any other fillings.  Spinach would be a great choice.  Perhaps along with some blue cheese too? Just get creative, and bake your mini pepper cased Quiche!   We ate this straight out of the oven but I can imagine that they would be delicious cold too.  Perhaps for a picnic.  Another idea would be to bake this ahead and reheat for a brunch.  

I used red and yellow peppers as they are sweet.   I personally only prefer the green peppers chopped up raw in a salad.  If you were filling the peppers with a spicy meat then perhaps green peppers would go well.



Broccoli & Feta Quiche Stuffed Peppers
Serves 2
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  1. 2 peppers
  2. 4 eggs
  3. ½ cup (78g) cooked broccoli
  4. ¼ cup feta (36g) cheese, crumbled
  5. 1 teaspoon dried thyme
  6. ½ teaspoon garlic powder
  7. ¼ teaspoon salt
  8. ¼ teaspoon black pepper
  9. ½ cup grated Cheddar Cheese (optional)
  1. Preheat the oven to 180C/350F degrees.
  2. Cut the peppers in half, lengthwise and remove the seeds.
  3. Place the peppers in a baking dish, cut side up.
  4. Spoon the broccoli and feta into the peppers.
  5. Beat the eggs and add the seasoning. You may want to add a dash of milk or cream to this if you like.
  6. Pour the egg mixture into the pepper cases over the broccoli and feta.
  7. Bake for 45-50 minutes until firm. If you want a cheesy topping, add the grated cheese at the last 10 minutes.
  8. Eat and enjoy!
  1. Serves 2
  2. Nutritional Info per serving – 227 Calories, 13g Fat, 16g Protein, 12g Total Carbs, 4g Fibre, 8g Net Carbs
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1 Comment

  • Reply
    Stella Bella
    November 3, 2016 at 12:14 pm

    Has anyone tried to use cocktail tomatoes instead of peppers? I’m thinking of using them for hors-d’oeuvres.

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