Bacon and egg stuffed bell pepper rings
Updated: Mar 10, 2019
Fancy breakfast, aka brunch - my favorite meal! Bacon and egg stuffed bell pepper rings with a side of green salad with pickled onions and beets :) Best thing about it - took me only 15 minutes to make! ... Cut the pepper into 1 inch thick rings. Line on baking sheet and put in the oven while it's warming up to 410f. I have used the silicone rings around as a precaution in case the eggs leak (they didn't, I guess the peppers were flush against the backing sheet).
Meanwhile wash your greens and prep anything else you will add to the salad. I just had to cut my already cooked beets and get the onions out of the jar. My dressing was prepared too, but if you don't have it already, it takes 1 minute to make (look for the recipe in the condiments section).
Once the oven reached 410f the peppers will be slightly cooked. Take the sheet out and line the inside of the pepper rings with bacon strips (I always have pre cooked bacon on hand, it really helps to take a simple meal up a notch). I used two strips per ring, as those are very thin. Then crack an egg into each ring and put back in the oven for 12 minutes.
Meanwhile season and mix your salad and prep the plates.
When peppers are out make a small cut through the egg white above the yolk to expose it and add color to your plate. Season with salt, pepper and your favorite green, I used freshly cut cilantro (my kitchen window typically has cilantro, basil and mint plants). With a very thin metal spatula move the peppers to plates and enjoy!