Tuesday, December 14, 2021

Don't mind me...


… I’m just over here, stuffing peppers. As one does. I don’t want to make my family sick of them, but bell peppers are one of my favorite vegetables (even though I disliked them as a child), so this is an easy one for me right now. I tried this version with lentils and TVP and really enjoyed it (I actually have enough filling for another 6 bell pepper halves or so in the freezer). 

I also tried scrambled egg whites, both with and without cheese, but they are not for me. 

Then I married the bell peppers and the eggs with these bell pepper eggs-in-a-hole. I made them a bit differently, cutting my bell peppers in half lengthwise and using 8 eggs (instead of taking off the top and using 4 eggs – but it was 4 servings anyway). These were great! 

4 bell peppers (assorted colors), tops and seeds removed (see note above) 
1 cup shredded lactose-free cheddar 
4 slices bacon, cooked and chopped
 kosher salt 
freshly ground black pepper 
4 large eggs (see note above)
freshly chopped parsley or cilantro, for garnish 

Preheat oven to 400 °F. 

In each bell pepper (half), add cheddar and cooked bacon. Crack an egg on top and season with salt and pepper. 

Bake until whites are cooked and yolks slightly runny, 20 to 25 minutes. 

Garnish with parsley or cilantro.

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