Grilled Eggs in Sweet Peppers
Serves
4
Prep Time
7 min
Cook Time
25 min
Print Recipe
Brightly coloured sweet peppers become edible bowls (with lids!) that hold a cheesy herbed egg mixture as it cooks over the heat of a barbecue. Serve with a side salad for a deliciously simple lunch or supper.
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.
Tips
Tip:
• Choose plump peppers with a square shape. They should sit level.
Variations:
• Vary the type of cheese: try Swiss, Tex-Mex blend, feta or Parmesan.
• Add diced ham to the egg mixture.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 255 |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 12 g |
| Fibre | 3 g |
| Sugars | 7 g |
| Protein | 17 g |
| Sodium | 229 mg |