Description
A delicious recipe for Arnoia peppers stuffed with a flavorful Spanish omelette and tomato.
Ingredients
Scale
- 4 Arnoia peppers (or any mild, sweet peppers)
- 4 large eggs
- 1 medium potato, peeled and diced
- 1 small onion, finely chopped
- 1 medium tomato, diced
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potato and onion, cooking until the potatoes are tender and golden, about 10-12 minutes. Stir occasionally to prevent sticking.
- In a bowl, whisk together the eggs, salt, and pepper. Once the potatoes and onions are cooked, pour the egg mixture into the skillet. Cook gently, stirring occasionally, until the eggs are just set, about 5 minutes. Remove from heat and fold in the diced tomato and shredded cheese.
- While the omelette mixture cools slightly, prepare the Arnoia peppers by cutting off the tops and removing the seeds.
- Stuff each pepper with the Spanish omelette mixture, pressing down gently to pack it in.
- Place the stuffed peppers upright in a baking dish. Drizzle with the remaining tablespoon of olive oil and cover the dish with aluminum foil.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil for the last 5 minutes of baking to slightly brown the tops.
- Once done, remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For added flavor, consider mixing in cooked chorizo or bell peppers into the omelette mixture.
- You can substitute the Arnoia peppers with bell peppers or poblano peppers for a different taste and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg
Keywords: Arnoia Peppers, Spanish Omelette, Stuffed Peppers, Vegetarian Recipe