Spinach and Mushroom Egg Stuffed Peppers, with Grilled Balsamic Asparagus and Crispy-Roasted Paprika fries

Hello everyone and Happy Memorial Day! I hope everyone is enjoying their long weekend! I love the brunches especially on these long weekends, and so does my family. Especially Neel—our son who's turning out to be quite the character I must say.

 My star! And the moon!

 My star! And the moon!

Our brunches are long. The morning turns into afternoon, and Neel moves on from the dining table to the floor spread out with all his distractions! As I sip coffee, me and my wife catch up and we call up the grandparents! And just relax! Isn't that what these brunches are for? Love it!

So, I've been trying to spin the ol' stuffed mushroom recipe in a new way and I was certain that this brunch  would be a stuffed mushroom recipe. But upon visiting the store I realized that the red pepper would be a better vessel for the eggs and would add a touch of sweetness, so that's what it ended up being,

Anyway, moving on, I wanna get to the recipe straight away and get cooking! Let's do it!

Spinach and Mushroom Egg Stuffed Peppers, with Grilled Balsamic Asparagus and Crispy-Roasted Paprika fries

Makes 2 entrees

Stuffed Pepper Ingredients

2 red peppers

4 eggs

1/2 cup Feta cheese

4 scallions (washed and chopped)

8-10 baby bella mushrooms (cleaned)

1 clove garlic

1 cup spinach (I used frozen)

Salt + pepper

1/2 tsp Paprika

1/4 cup Fresh parsley (washed and chopped)

Asparagus Ingredients

8 stems Asparagus

Balsamic vinegar

salt + pepper

1 tbsp Olive oil

Paprika Fries Ingredients

2 large potatoes

salt + pepper

2 tbsp Olive oil

chopped Parsley (handful)

1/2 tsp Paprika

The ingredients (minus the spinach)

The ingredients (minus the spinach)

Alright! Let's make.

Since the potatoes are going to take the longest, let's take care of them first. Preheat your oven to 300 degrees. Start to boil some water, and half-boil the potatoes (6 minutes or so, and under fork-tender) Once done, cut them up into 2 inch chunks and toss them on foil-lined baking tray with salt, pepper, paprika, parsley and the oil. Place it in the oven.

Paprika Potatoes

Paprika Potatoes

Now we make our egg filling.

In a pan, heat up some oil and add the chopped mushroom and the scallions and sautée for a couple of minutes. Add the garlic and finally the spinach. Sautee for 5-6 minutes and add some chopped parsley. Transfer into a wide plate, and allow it to cool down.

Next, take a deep bowl and crack the eggs and add the cream. Whisk this mix really well, as the air we infuse into the eggs by mixing well, will be responsible for the fluffiness in the eggs. So yes! Whisk well! :)

Once done add the spinach mix and the crumbled Feta and gently fold it in the egg batter,

The egg batter

The egg batter

Now finally, hollow up the red peppers including the seeds and grease the outside of the peppers with some oil for better caramelization. Ladle in the egg mix into the peppers filling almost all the way, and place on a baking sheet lined with some foil.

Place the tray in the oven and while you're in there, give the potatoes a flip which by now should be getting good color and crunch. Close oven door, increase temperature to 350 degrees. The pepper and egg should take about 15-20 minutes until done. I'd suggest letting it rest for another 5 minutes before you dig in. I know! Hard, but worth it.

Finally, the asparagus! If you have a cast iron griddle, now's the time to bring it out!

Set the pan on high flame and rid the asparagus off its woodsy end. Grease it with some olive oil and season with salt and pepper. Place it on the very hot (smoking) pan for 5 to 6 minutes.

Simultaneously, set a small pan on medium heat and when hot add the balsamic vinegar along with salt and pepper and let it reduce to a syrupy consistency. When it starts to bubble all over take it off the flame and transfer into a small bowl. This should take around 6 to 7 minutes. Remember it will thicken a bit more as it cools, so it's better to err on the runnier side when it's in the pan.

Balsamic reduction

Balsamic reduction

FInally! We are done. Check on the peppers and the potatoes. They should be very crispy and the peppers should have color on the rim and egg should have fluffed up all the way to the top. Remove and plate it horizontally on a long dish, giving each ingredient it's due spotlight. Drizzle the asparagus with the Balsamic reduction and marvel at what you have just created!

This dish is perfect for entertaining or just fancy-ing up your regular brunch! It's easy, healthy and delish, and quite the looker!

Just look at these photos! Isn't it a gorgeous looking dish? Wash it down with a mimosa or some good old orange juice.

I hope you guys can take time to try this recipe and spend some quality, memorable time lazing around with your family! If you do, drop me a line!