Fluffy Egg Stuffed Sweet Peppers with Roasted Tomatillo Sauce
Ingredients
- olive oil - for sauteeing
- red bell peppers - 2, halved and deseeded
- egg - 1 large
- heavy cream - 1 Tbsp
- *[tomatillos] - 3, diced | *medium oxalate
- *[microgreens] - as topping | *substitute parsley or cilantro
- *[diced tomato] - as topping | *refer to TLO spreadsheet for low/med ox varieties or leave out
- cheese - as topping
- hot sauce - as topping
- *[black pepper] - as topping | *substitute white pepper
Instructions
This recipe was created by Alysha Melnyk of The Kitchenologist!
Head on over to Alysha's blog to see the full recipe, and be sure to make the low oxalate substitutions listed below!
LOW OXALATE SUBSTITUTIONS:
- tomatillos are medium oxalate - use 1 or 2, or Frontera Tomatillo Salsa which is low oxalate
- fresh parsley or cilantro for microgreens
- no diced tomatoes, or a variety of low or medium oxalate tomato from the Trying Low Oxalates spreadsheet
- white pepper for black pepper
