Bacon and Egg Stuffed Pepper Recipe

Bacon and Egg Stuffed Pepper

Inspiration for this comes from bacon and egg pie, my favourite pie. Bacon and Egg Stuffed Pepper is not the same but still nice. 

When preparing this, my biggest surprise was realizing how small the pepper cavity is. The thickness of the pepper really shrinks the inside volume and I never realized this before.

Bacon and Egg Stuffed Pepper

Ingredients

1 medium bell pepper

2 eggs

30-50 grams bacon, cooked

Salt and freshly ground black pepper

Directions

1.      Cut out the top part of the pepper and remove the seeds and ribs

2.      Place the pepper inside a ramekin (optional but recommended, especially for those with a round or uneven bottom!)

3.      Line the inside of the pepper with about a third of the bacon

4.      Break an egg and add to the pepper. Break the york but no need to mix. Season with salt and pepper and add with about a third of the bacon

5.      Break another egg and add to the pepper. Break the york but no need to mix. Season and add the remaining bacon

6.      Close or cover the pepper with the pepper lid

7.      Bake at 190°C/375°F until the white has set, about 35-45 minutes,

Bacon and Egg Stuffed Pepper

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