Vegan Italian Breakfast Delight: Eggless Caprese Stuffed Bell Peppers with Avocado Toast and Almond Feta

Allergens

Tree nuts (almond feta)

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup almond feta cheese
• 2 ripe avocados
• 4 slices of whole grain bread
• 2 cups cherry tomatoes, halved
• 8 oz fresh basil leaves
• 1/2 cup balsamic glaze
• 1 small watermelon, cubed
• 1 lemon, juiced
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 350°F (175°C). Cut the tops off of the bell peppers and remove seeds and membranes. In a bowl, combine halved cherry tomatoes, torn basil leaves, lemon juice, salt, and pepper. Set aside. Stuff each pepper with almond feta cheese, then place on a baking sheet. Drizzle stuffed peppers with olive oil and bake for 20 minutes or until softened. Toast the whole grain bread slices and mash avocados onto them. Top avocado toast with almond feta cheese, then serve alongside stuffed peppers. Serve chilled fruit salad on the side.

Chef’s Insight

For an extra touch of luxury, add a sprinkle of edible flowers to your dish.

Notes

The recipe can be easily doubled for larger groups or meal prep.