Description
A savory recipe for egg-stuffed bell peppers that combines eggs, cheese, and optional meats for a delicious meal.
Ingredients
Scale
- 2 large bell peppers (any color)
- 4 large eggs
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup diced tomatoes (fresh or canned)
- 1/4 cup cooked and crumbled sausage or bacon (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 375°F.
- Slice the tops off the bell peppers and scoop out the seeds and membranes. Stand the peppers upright in a baking dish.
- In a bowl, combine the eggs, cheese, diced tomatoes, and optional sausage or bacon. Add garlic powder, onion powder, salt, and pepper, then whisk until well blended.
- Fill each bell pepper with the egg mixture, filling them to about three-quarters full.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the egg is fully cooked and the tops are golden brown.
- Remove from the oven and let cool slightly. Garnish with fresh parsley or chives if desired, and serve warm.
Notes
- For an extra kick, consider adding diced jalapeños or a splash of hot sauce to the egg mixture.
- You can experiment by using zucchini or tomatoes in place of the bell peppers for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Egg-Stuffed Bell Peppers, Stuffed Peppers, Savory Eggs