As soon as I got them home, I started thinking about what I could do with them. The obvious was mini stuffed peppers or filling them with dip and sticking a few veggies in them. Then I went a completely different direction… I love the idea of these for a brunch. With the holidays right around the corner, these would be a perfect bite for Christmas morning or the day after Thanksgiving when any major cooking is off the table. The evening before, slice the lids from your peppers and wrap them up for the refrigerator overnight. In the morning, crack an egg into each pepper and slide into the oven. How’s that for easy and minimal cleanup?!
These are also perfectly portable, just toss a couple in a container and off to work or school you go! I’d much rather eat this than a dry granola bar. Looking for a light meatless supper? It’s got you covered there too! They are also a good size for little hands, no silverware necessary.
Small servings work especially well for someone like me who is perfectly content to make a meal of several appetizers. I like to taste a few different things instead of having one entree! This allows me to have one baked egg and also a few other treats, which is really my goal in life… to try everything I can get my hands on.
Be creative! Try different combinations, different herbs, etc. Scallions, tarragon, chives and dill are great herbs for eggs. Curry powder, hot sauce, HP sauce (from UK) and of course hollandaise, if you’re feeling fancy, are delicious on eggs.
- 4 Mini Bell Peppers
- 4 Medium Eggs
- seasonings of your choice
- Preheat oven to 400°F. Slice top off pepper and set aside. Remove seeds and membrane from pepper. Crack 1 medium egg each into mini bell pepper.
- Set on a baking sheet or in a glass baking dish and bake for 16 - 18 minutes, until whites are set, but yolks are still a bit runny.
- Season with salt and pepper, curry powder, herbs, hot sauce, etc. Whatever tickles your fancy!
- Small or medium eggs work best in mini bell pepper cups. Large eggs will overflow!