The daily routine of having dal and subzi with roti can get slightly mundane. To spruce things up, your vegetables can serve as a base for delights like these egg-stuffed bell peppers. The crunchy outer layer of the bell peppers complements the cheesy inside filling, made with eggs and cheese. Bell peppers can be used for a variety of purposes, from salads to dry vegetables and curries. In South East Asian cooking, bell peppers are also added to soups, rice and noodles. Moreover, bell peppers as a vegetable, offer tremendous health benefits, from being a great source of Vitamin C to being rich in antioxidants. They also help in improved eye health and reduce risk of several chronic illnesses.
Home chef and Slurrp Community member Sonia Sarpal shares a delectable way of giving a twist to your yellow, green and red bell peppers with this egg-stuffed bell pepper recipe.
Source: Slurrpapp/Instagram
Egg Stuffed Bell Peppers
Ingredients
- 3 eggs
- 3 bell peppers
- 1 chopped onion
- 1/2 chopped tomato
- 1 chopped green chilli
- 1 tbsp oil
- 1/2 tsp black pepper
- 1/2 tsp chilli flakes
- Salt to taste
- Diced cheese cubes
Method
- Take a few coloured bell peppers like red, green and yellow. Cut them from the top and hollow them from inside. Keep the head and the bottom aside.
- Now, break eggs in a bowl and add onions, tomatoes and green chillies to it.
- Season it with salt, black pepper and chilli flakes.
- Whisk the eggs properly and add more salt if needed.
- Heat oil in a pan and place the cut bell pepper bottoms on the pan.
- Fill the hollow space in the bell peppers with the egg mixture. Cover it with the head and let it cook for a few minutes.
- Then remove the cover and throw in some cheese cubes. Cover it once again and let it cook for some time.
- Finally, when the bell peppers look charred, take them out on a plate and serve hot with tomato ketchup.
