There’s nothing better than a satisfying breakfast. Unfortunately making a breakfast that isn’t dull, boring or uninspired requires a little bit of imagination.
That is, of course, remedied by having a recipe that combines all of your typical breakfast ingredients with a twist of originality. And if it’s easy to make- even better!
…and all the more interesting when you utilize the often-overlooked gift that is the bell pepper!
Here we have a delectable recipe for a stuffed baked bell pepper to make brekkie even better.
German YouTube food channel, Lieblingsrezepte has put together a breakfast recipe that anybody can make, and everybody will love.
For your convenience, we’ve got all the details here.
Here’s what you’ll need:
- 1 red pepper
- 2 eggs
- 1 tsp butter
- 1 chicken breast
- 1/2 cup (90 g) Manchego cheese
- 2 cherry tomatoes
- chives
- salt and pepper
Now, let’s get to it!
But first things first: preheat your oven to 350°F (175 ° C).
First stop, Choptown!
Cut your peppers in half down the middle, and remove the seeds and other unwanted bits, including the stem.
Next, we’re going to do the same thing but on a much smaller scale…slide your cherry tomatoes in half. These will come into play later.
Finely chop your chives to the same purpose.
Grate job.
Next, we’re grating our manchego cheese. This cheese is known for being tasty, tangy and with the faintest hint of sweetness.
This makes it perfect to complement the sweetness of those roasted red peppers. The finer the better, but any standard grater will suffice.
After this, we’re ready to get eggy. Break one egg into each half of pepper, where it should rest happily.
Roll the dice on your chicken, the good way.
Cut your chicken into cubes about 1/4 inch in size. Try to make them as even in size as possible, and small enough to fit inside your peppers.
Remember to be careful not to cross-contaminate your cutting surface and knife with raw meat.
Luckily, for this recipe you only have to cut the chicken last, so you can get all the other veg out of the way earlier.
Get the pan ready.
Melt 1 tablespoon of butter into a shallow non-stick pan. Add your chicken and cook until golden brown.
While cooking, add salt and pepper to taste. Then, gently place your chicken pieces into the eggy-pepper cups.
Don’t over-fill however, as there are still ingredients to come.
Add chives and tomatoes.
Remember those chives and tomatoes we chopped earlier?
Well now’s the time that they jump into action.
Sprinkle your chopped chives over the chicken, and carefully place each tomato half, slice-side up.
To top it off.
Sprinkle your grated cheese on top of these beautifully stuffed peppers, and then they’re ready for the oven!
Top with cheese and bang those beauties into the oven for 30 minutes, and relax, the hard work has already been done!
The moment you’ve been waiting for.
When you pull your peppers out of the oven, you will have two spectacularly toasted, roasted (ready to be boasted) peppers.
Watch the video below to see how these delicious peppers come together!
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