Grilled Eggs in Sweet Peppers

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
4 medium sweet peppers (any colour), about 3-1/2 to 4 inches (9 to 10 cm) tall, with stems
8 eggs
1/2 cup (125 mL) shredded medium Cheddar cheese
4 tsp (20 mL) chopped fresh parsley or cilantro
Nutritional Facts
Amount Per Serving
255 Calories
Protien
17g
Fat
15g
Sodium
229g
Saturated fat
6g

Directions

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.

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.