Baked Bell Pepper with Egg

A juicy and filling dish, suitable for lunch, dinner, or a hearty breakfast. Baked bell pepper with egg is served with bread, and during lunch or dinner, a bowl of salad is an excellent accompaniment.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Bell pepper, red, fresh

  • 4 spoon Cheese, edamame

  • pieces Meat, pork, smoked bacon

  • 4 pieces Egg, fresh

  • pieces Salt, table

  • pieces Parsley, fresh

Steps

  1. Wash the bell peppers and dry them with paper towels. Cut off their tops (the upper part where the stem is). Remove the seeds and white membrane from the inside of the peppers.

  2. Preheat the oven to 200 degrees Celsius. Line a baking dish with baking paper, then place the peppers upright in the dish, lightly salting them inside. Add the cut-off tops of the peppers to the dish as well. Bake the peppers in the preheated oven for about 10 minutes.

  3. Meanwhile, cut the bacon or ham into pieces, and coarsely grate the cheese. Remove the baking dish from the oven and let the peppers cool slightly, then add a tablespoon of grated cheese and a few pieces of ham or bacon to each pepper. Carefully crack an egg on top, lightly salt and pepper it. Bake everything in the preheated oven for another 10 to 15 minutes. If you want the yolk to remain runny, remove the peppers from the oven after about 10 minutes of baking; otherwise, bake for a few more minutes or until the egg is cooked to your liking.

  4. Serve the baked bell peppers on plates. Optionally, sprinkle some chopped parsley on top.

Nutrition Information (Per 100g)

  • Calories: 74.73 kcal
  • Fat: 3.49 g
    • Saturated Fat: 1.08 g
  • Carbohydrates: 3.63 g
    • Sugars: 2.42 g
  • Protein: 4.44 g
  • Fiber: 1.21 g