Grilled Eggs in Sweet Peppers
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.
- Serves:
- 4
- Prep Time:
- 7 min
- Cook Time:
- 25 min
Ingredients
Nutrition Facts
- 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
- Cholesterol
- 0 mg
- 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
-
Preheat grill to medium heat (about 350°F/180°C).
-
Cut ½ 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.
-
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.
-
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.
Notes
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.