Description
Delicious and colorful egg-stuffed bell peppers baked to perfection, combining fluffy eggs with melted cheese and fresh vegetables for a savory breakfast or brunch option.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1/2 cup diced onions
- 1/4 cup diced tomatoes
Egg Mixture
- 6 large eggs
- 1 cup shredded cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to reach the correct temperature while you prepare the peppers.
- Prepare the bell peppers: Cut the tops off the bell peppers carefully and remove all seeds and membranes inside to create hollow cavities for the filling.
- Mix the filling: In a medium bowl, whisk together the eggs, shredded cheese, diced onions, diced tomatoes, salt, and black pepper until well combined.
- Stuff the peppers: Spoon the egg mixture evenly into each hollow bell pepper, filling them to the top.
- Arrange and cover: Place the stuffed peppers upright in a baking dish. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake: Bake the peppers in the preheated oven for 25-30 minutes, or until the eggs are fully set and cooked through.
Notes
- You can use any variety of bell peppers – red, yellow, green, or orange – for a colorful presentation.
- Feel free to add herbs like parsley or chives to the egg mixture for extra flavor.
- For a vegetarian twist with more texture, add cooked quinoa or sautéed mushrooms in the filling.
- To check if the eggs are fully cooked, insert a knife in the center; it should come out clean.
- Let the stuffed peppers cool slightly before serving to make handling easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
