Ingredients
Scale
- 1 tbsp Olive Oil: Extra virgin, for sautéing.
- 1 lb Lean Ground Beef (85/15 or 90/10): Provides the hearty, protein-packed base.
- 1 small Yellow Onion (about 1/2 cup), finely chopped: Adds a foundational savory sweetness.
- 2 cloves Garlic, minced: For that essential aromatic kick.
- 1/2 cup Diced Tomatoes (canned, drained, or fresh): Adds moisture and a touch of acidity.
- 1/4 cup Chopped Fresh Parsley or Cilantro: For freshness and a vibrant green hue.
- 1 tsp Smoked Paprika: Lends a deep, smoky flavor.
- 1/2 tsp Cumin Powder: Adds earthy warmth.
- 1/2 tsp Dried Oregano: For a hint of Mediterranean flair.
- Salt and Black Pepper to taste: Essential for seasoning the filling perfectly.
- 4 large Bell Peppers (any color: red, yellow, orange, or green), halved lengthwise and seeded: These are your edible bowls, adding sweetness and vitamins.
- 4–8 large Eggs (1 or 2 per pepper half, depending on size): The crowning glory, adding more protein and classic breakfast appeal.
- 1 cup Shredded Cheese (Cheddar, Monterey Jack, or a Mexican blend): For a gooey, melted topping.
- Optional Garnish: Sliced green onions, more fresh parsley/cilantro, a dollop of sour cream or Greek yogurt, salsa, or avocado slices.
Instructions
- Preheat and Prep Peppers: Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the pepper halves snugly. Wash the bell peppers, slice them in half lengthwise, and remove the seeds and membranes. Arrange them cut-side up in the prepared baking dish.
- Par-Bake Peppers (Optional but Recommended): For softer peppers, you can par-bake them for 10-15 minutes while you prepare the filling. This step helps ensure they are tender when the dish is fully cooked. If you prefer a crisper pepper, you can skip this step.
- Cook the Beef Filling: While the peppers are par-baking (or while the oven preheats), heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Add Beef and Aromatics: Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, about 7-10 minutes, draining any excess fat if necessary. Stir in the minced garlic during the last minute of cooking until fragrant.
- Season the Filling: Stir in the diced tomatoes, chopped parsley/cilantro, smoked paprika, cumin, oregano, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed. Remove from heat.
- Stuff the Peppers: Carefully remove the peppers from the oven if you par-baked them. Spoon the beef mixture evenly into each pepper half, pressing down gently to pack it in.
- Create Wells for Eggs: Using the back of a spoon, create a well or indentation in the center of the beef filling in each pepper half. This will help hold the egg in place.
- Add the Eggs: Carefully crack an egg into each well. Depending on the size of your peppers and your preference, you can use one or two eggs per half. If using two, they will likely overflow the well slightly, which is perfectly fine.
- Top with Cheese: Sprinkle the shredded cheese generously over the beef filling and around the eggs in each pepper half.
- Bake: Return the baking dish to the preheated oven. Bake for 20-25 minutes, or until the egg whites are set, the yolks are cooked to your preference (runny, jammy, or firm), and the cheese is melted and bubbly. The peppers should be tender. If the cheese starts to brown too quickly, you can loosely tent the dish with aluminum foil.
- Rest and Serve: Once cooked, carefully remove the baking dish from the oven. Let the stuffed peppers rest for 5-10 minutes before serving. This allows the eggs to finish setting and the peppers to cool slightly, making them easier to handle and eat. Garnish with your favorite toppings if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Fat: 35g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 40g