Breakfast Stuffed Peppers
Colorful bell peppers filled with seasoned eggs and cheese create an impressive breakfast meal.
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Ingredients
- 4 bell peppers halved lengthwise
- 8 large eggs
- 1/2 cup milk
- 1 cup cherry tomatoes diced
- 1/4 cup green onions chopped
- 1 cup shredded cheese cheddar or mozzarella
- 1 tablespoon pesto optional
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut peppers lengthwise, remove seeds and membranes.
- Place peppers in a baking dish, cut-side up.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Add diced tomatoes, green onions, and half the cheese to egg mixture.
- Pour mixture into pepper halves, filling to just below the rim.
- Top with remaining cheese.
- Bake for 20-25 minutes until eggs are set.
Servings: 4 servings