Egg-Stuffed Bell Peppers

How to Make Egg-Stuffed Bell Peppers

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Set the pepper halves cut side up in a baking dish, brush them with the olive oil and bake for 10 minutes.

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2. Take the dish out and crack one egg into each pepper half. Season with the paprika, salt and pepper.

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3. Bake for 15 to 18 minutes more, until the whites are set and the yolks are still soft. Check at 15 minutes if your oven runs hot.

   Mark done Start 15 min timer

4. Scatter the feta and parsley over the top and serve two halves per person.

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Small Things That Help

• Crack each egg into a cup first, so a stray piece of shell never ends up in the pepper.
• If the peppers will not sit flat, trim a thin slice from the rounded side, or wedge them with foil.
• Pour off any liquid that collects in the dish before serving, or the peppers sit in a puddle.

Serving Suggestions

• A green salad
• Slice of wholegrain toast
• Fresh tomatoes

Leftovers and Storage

Best eaten straight away. Leftovers keep in the fridge for 2 days; reheat gently so the yolks do not turn rubbery.

Questions About Egg-Stuffed Bell Peppers

Egg-Stuffed Bell Peppers Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.