Peppers with Egg, Spinach and Salmon | From the Airfryer

Peppers stuffed with spinach, salmon and egg
Servings: 2 people

Ingredients

• 60 g fresh spinach
• 1 bell pepper
• 60 g smoked salmon
• 2 eggs
• 3 sprigs of fresh parsley
• Olive oil, salt and pepper

Preparation method

1. Preparation
   Cut the pepper in half and remove the seeds. Roughly chop the spinach and heat a frying pan with a dash of olive oil.

2. Baking spinach
   Fry the spinach briefly in the pan until it has shrunk. Divide the spinach evenly over the two pepper halves.

3. Fill with salmon and egg
   Place slices of smoked salmon on top of the spinach and make a well in the middle. Crack an egg over each well, so that the egg stays nicely in the pepper half.

4. Baking

   • Oven: Place the stuffed peppers in an oven dish and bake them for 20 minutes in a preheated oven at 180 °C (convection).
   • Airfryer: Place the peppers in an oven dish or directly in the basket and bake for 12 minutes at 170 °C.

5. Finishing
   Garnish the warm peppers with finely chopped parsley and season with a pinch of salt and pepper.

Tip: Serve with a fresh green salad for a light and healthy meal! 🥗 These colorful peppers are not only delicious, but also a party on your plate. 🎉