A Month-of-Eggs: Peppered Eggs

Egg Baked in Bell Pepper

Here’s another eggs-baked-in-veggies recipe. For this one, you can have some holiday fun. Use red bell peppers for Valentine’s Day, green for St. Patrick’s Day, and red and green for Christmas. Yellow might be for New Year’s Day brunch. Too bad there aren’t white and blue peppers to go with the red, right?

Peppered Eggs (serves 1 or 2)

2 eggs, small or medium

½ cup baby kale, divided

½ cup Asiago cheese, divided

½ cup leftover rice, barley, or quinoa (see NOTE), divided

Cut the pepper in half through the middle to make the egg cups. I cut long ways, but it works cutting through the “belly”, too.

Preheat the oven to 425 degrees. Put a liner on your cookie sheet (parchment paper or Silpat).

Place the pepper halves on the cookie sheet and put into the oven for about 5 minutes. Remove from oven and reduce heat to 375 degrees.

Crack the eggs into two small containers for easy addition to the peppers.

Stack the kale leaves on top of one another. Roll up and slice into ribbons.

Drain the liquid that was released from the peppers. Return to cookie sheet and put half the rice/barley/quinoa in the bottom of each pepper half.

Top your carb with kale ribbons and the cheese.

Make a nest for the egg by creating an indentation in the center of each pepper. Pour an egg into each center and bake for about 10 minutes.

Remove from oven and serve immediately.

NOTE: Fill the pepper with leftover cooked rice, barley or quinoa. I used my kale and quinoa recipe but you can use regular cooked quinoa. I would suggest spicing up the leftover rice, barley, or quinoa with tarragon to give it some oomph.

DH’s Rating: 3 Tongues Up   He’s never been a fan of cooked bell peppers, and this recipe didn’t win him over. It was fine, he said, but he won’t ask for it again. The next morning he said he still felt full! Is that good or bad??? And it had kale. I used baby kale because it isn’t so bitter, but he still isn’t a fan.