Recipes

Grilled Eggs in Sweet Peppers

These grilled eggs in sweet peppers offer a fun twist on your typical barbecue fare. Colourful bell peppers act as edible bowls for a cheesy herbed egg mixture that cooks right on the grill. The pepper tops can be replaced to create a lid, helping the eggs cook evenly. Serve with a side salad for an easy outdoor meal.
Serves 4
Prep Time 7 min
Cook Time 25 min

Ingredients

  • 4 medium sweet peppers (any colour), about 3-1/2 to 4 inches (9 to 10 cm) tall, with stems
  • 8 eggs
  • ½ cup (125 mL) shredded medium Cheddar cheese
  • 4 tsp (20 mL) chopped fresh parsley or cilantro

Instructions

  • Step 1

    Preheat grill to medium heat (about 350°F/180°C).

  • Step 2

    Cut 1/2 inch (1 cm) off the stem end of each pepper. Remove seeds from top slices and seeds and membranes from bottom portion of each pepper.

  • Step 3

    For each pepper, whisk two eggs, 1 tbsp (15 mL) cheese and 1 tsp (5 mL) parsley. Pour mixture into pepper. Sprinkle 1 tbsp (15 mL) cheese over top. Place top back on pepper.

  • Step 4

    Carefully place peppers on the grill. Close the lid and cook until peppers are tender and egg mixture is set and slightly puffed, 25 to 30 minutes.

Nutrition Facts

Per serving
Calories255
Fat15 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate12 g
Fibre3 g
Sugars7 g
Protein17 g
Sodium229 mg