Eggs in Red Peppers

Name: Eggs in Red Peppers
Yield: 4
Cuisine: Italian
Ingredients: ⅓ cup chopped onions; 1 teaspoon minced garlic; 1 teaspoon olive oil; 3 ounces Cabot Pepper Jack, Extra Sharp Cheddar, Habanero Cheddar, , or Horseradish Cheddar, grated (about ¾ cup) plus more for garnish; 2 tablespoons chopped fresh Italian parsley or cilantro; 2 large red bell peppers; 4 large eggs; Salt and ground black pepper to taste

Servings

4

When you want a great cheesy egg and pepper recipe, this is a clever and colorful recipe that really livens up basic eggs with fresh veggies and tangy cheddar cheese. It’s lovely to look at, healthy and tastes amazing. Not that you need any more reasons to get making these but, as a bonus, these eggs in red peppers can be cooked in either a microwave or a conventional oven! How convenient is that? Make and share this red pepper recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family.

To get started, you’ll need chopped onions, minced garlic, olive oil, fresh Italian parsley or cilantro, red bell peppers, eggs, salt, pepper and your choice of grated Cabot Pepper Jack, Extra Sharp Cheddar, Habanero Cheddar, or Horseradish Cheddar.

If making in the oven, preheat to 400ºF. In a small skillet over medium heat, combine the onions, garlic and olive oil, stirring over medium heat for several minutes until onions are tender.

Next, scrape the mixture into a small bowl and, once slightly cooled, stir in the cheese and parsley or cilantro.

Cut red peppers in half lengthwise and pull out and discard seeds and membranes. Cook peppers in a large pan of boiling water until just tender but not collapsed, approximately 6 minutes. Drain well.

Place peppers cut-side up in an 8-inch square or similar-sized baking dish and let cool slightly.

Divide the cheese mixture among peppers, pressing it up the sides to create a hollow in the center of each pepper for the egg to go in. Break an egg into each pepper and season the tops with salt and black pepper.

Bake for 20 to 25 minutes or until eggs are cooked the way you like them. Sprinkle with a little more cheese and serve.

See recipe instructions below for how to make this red pepper recipe in a microwave.

If you love cheesy egg dishes, be sure to try our Cheesy Eggs in a Basket next! As a cooperative of New York and New England farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Eggs in Red Peppers recipe after you’ve tried it by rating and reviewing it.

Ingredients

⅓ cup chopped onions
1 teaspoon minced garlic
1 teaspoon olive oil
3 ounces Cabot Pepper Jack, Extra Sharp Cheddar, Habanero Cheddar, , or Horseradish Cheddar, grated (about ¾ cup) plus more for garnish
2 tablespoons chopped fresh Italian parsley or cilantro
2 large red bell peppers
4 large eggs
Salt and ground black pepper to taste

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Directions

To make in microwave:

TOSS together in a small bowl, onions, garlic and oil; cover loosely with saucer or plastic wrap and microwave on high power (100%) for 1 minute. Stir, then recover and microwave for 1 minute longer or until onions are softened. Let cool slightly, then stir in cheese and parsley or cilantro and set aside.
CUT peppers in half lengthwise. Pull out and discard seeds and membranes. Place peppers cut-side-up in 8-inch square or similar baking dish, cover loosely with plastic wrap, and microwave on high power until just tender but not collapsed, about 5 minutes.
INVERT peppers onto piece of paper towel to drain, and pour off any liquid from baking dish. Return peppers to dish, propping up along sides to keep level if necessary.
DIVIDE cheese mixture among peppers, pressing it up sides to create hollow for egg in center of each. Break an egg into each pepper. Gently pierce each egg yolk in 2 places with tip of paring knife. Season tops with salt and black pepper. Loosely cover with piece of plastic wrap.
MICROWAVE on medium-high power (70%), checking periodically, until eggs are cooked the way you like them, about 7 minutes. Sprinkle with a little more cheese and let stand for a minute or two before serving.

To make in oven:

PREHEAT oven to 400ºF. In small skillet over medium heat, combine onions, garlic and oil; stir over medium heat for several minutes until onions are tender.
SCRAPE mixture into small bowl; once slightly cooled, stir in cheese and parsley or cilantro.
CUT peppers in half lengthwise. Pull out and discard seeds and membranes. Cook peppers in large pan of boiling water until just tender but not collapsed, about 6 minutes. Drain well.
PLACE peppers cut-side up in 8-inch square or similar baking dish. Let cool slightly.
DIVIDE cheese mixture among peppers, pressing it up sides to create hollow for egg in center of each. Break an egg into each pepper. Season tops with salt and black pepper.
BAKE for 20 to 25 minutes or until eggs are cooked the way you like them. Sprinkle with a little more cheese and serve.