After making the Quinoa-Stuffed Peppers a while back I thought about other food to stuff peppers with. We have a lot of green pepper from our garden so I thought I would experiment. I wanted to have an omelette one day, but I wanted to have that omelette in the pepper. I wasn't exactly sure how it would turn out, but it was worth a try.
Eggs in a Pepper
1 small or medium bell pepper
veggies of your choice
Preheat the oven to 350 degrees F. Remove the stem, seeds, and inner flesh of the pepper. Beat the egg with some veggies (avocado and tomato and my case) and poured the mixture into the pepper. Depending on how big your pepper is, depends on how much egg and veggies you can add. Bake for 30 to 45 minutes, until egg is cooked and pepper is soft.
I cut the pepper in half, added some ground black pepper, and rather enjoyed it! When choosing veggies, avoid ones that contain a lot of water. I know from experience that frozen spinach (even once drained) does not work too well. It makes the eggs very watery which extends the cooking time if you want to have a nice firm egg. I also recommend using smaller peppers, just enough to fit one egg and desired veggies, as the cooking time could extend to almost an hour with a larger pepper with more stuffing. As you can see, the egg tends to overflow during cooking but that is okay.
I think this could make a potentially fantastic (and very cute) appetizer. I have seen some mini bell peppers around, and as long as you could scrounge for ones that would stand upright, it would work well. Since they are so small, I could see a variety herbs, spices and finely chopped veggies, being added to the mixture. How dainty they would be.
I hope everyone is enjoying the long weekend, I know I have been. Even with all this free time I am behind in my postings and have a line-up of new dishes to post about. Tomorrow I hope to write about a Mexican inspired meal I made with my friend Will which includes an amazing new guacamole recipe and homemade whole-wheat tortilla chips.