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Introduction:
Looking for a satisfying and flavorful dish that's easy to prepare and perfect for any time of day? These stuffed peppers with ham, eggs, and cheese are a delightful twist on traditional stuffed peppers. This hearty meal combines the savory goodness of ham, the richness of eggs, and the melty comfort of cheese, all tucked into vibrant bell peppers. Whether you serve it for breakfast, lunch, or dinner, this recipe will quickly become a family favorite.
Ingredients:
4 large bell peppers (red, green, yellow, or orange)
1 cup diced ham (can be leftover or pre-cooked)
4 large eggs
1 cup shredded cheddar cheese (or your preferred cheese)
1/2 cup milk (optional for creamier texture)
1/4 cup chopped onions (optional)
1 teaspoon garlic powder
Salt and pepper to taste
Fresh herbs for garnish (parsley or chives, optional)
Olive oil for greasing the baking dish
Instructions:
Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place the hollowed-out peppers upright in the prepared baking dish.
Cook the ham: If you're using raw ham, cook it in a skillet over medium heat for 2-3 minutes, or until slightly browned. You can skip this step if you’re using pre-cooked ham.
Prepare the filling: In a medium bowl, beat the eggs and milk (if using) together. Add the diced ham, cheese, garlic powder, chopped onions (if using), salt, and pepper. Mix well to combine.
Stuff the peppers: Spoon the egg and ham mixture into each bell pepper, filling them generously.
Bake: Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the peppers are tender. You can check doneness by inserting a knife into the center of the eggs — if it comes out clean, they're ready!
Serve: Garnish with fresh herbs such as parsley or chives before serving.
Tips for Serving and Storing:
Serving tips: These stuffed peppers are perfect on their own or served with a side salad or roasted potatoes. For a lighter meal, pair with steamed vegetables.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stuffed peppers in the microwave or in the oven for a few minutes until warmed through.
Freezing: These stuffed peppers freeze well. After baking, let them cool completely, then wrap each pepper in foil or plastic wrap. Store in a freezer-safe bag for up to 3 months. Reheat in the oven at 375°F (190°C) for 20-25 minutes, or until hot.
Variants:
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