Name: Breakfast Stuffed Bell Peppers
Ingredients: 4 large bell peppers: Use a mix of colors like red, yellow, and orange for a stunning visual presentation and a range of sweet flavors.; 1 lb lean ground beef: Forms the hearty, protein-packed base of the savory filling.; 1/2 cup diced ham: Adds a wonderfully smoky and salty flavor that complements the beef and eggs perfectly.; 1 small yellow onion, finely chopped: Provides a foundational layer of sweet, aromatic flavor to the filling.; 2 cloves garlic, minced: Infuses the mixture with a pungent, savory depth that elevates all the other ingredients.; 1 cup shredded sharp cheddar cheese, divided: Melts into the filling for a creamy texture and provides a delicious golden-brown crust on top.; 4 large eggs: One for each pepper, creating a classic breakfast element and a rich, saucy yolk.; 2 tablespoons olive oil: Used for sautéing the aromatics and preparing the peppers, adding a hint of fruity richness.; 1 teaspoon dried oregano: Lends a classic, earthy, and slightly peppery Mediterranean note.; 1/2 teaspoon smoked paprika: Adds a touch of smoky complexity and beautiful color to the beef mixture.; Salt and black pepper to taste: Essential for seasoning the dish and bringing all the individual flavors into harmony.; Fresh parsley or chives, chopped for garnish: Provides a final touch of fresh, herbaceous brightness.

Ingredients

Scale

4 large bell peppers: Use a mix of colors like red, yellow, and orange for a stunning visual presentation and a range of sweet flavors.
1 lb lean ground beef: Forms the hearty, protein-packed base of the savory filling.
1/2 cup diced ham: Adds a wonderfully smoky and salty flavor that complements the beef and eggs perfectly.
1 small yellow onion, finely chopped: Provides a foundational layer of sweet, aromatic flavor to the filling.
2 cloves garlic, minced: Infuses the mixture with a pungent, savory depth that elevates all the other ingredients.
1 cup shredded sharp cheddar cheese, divided: Melts into the filling for a creamy texture and provides a delicious golden-brown crust on top.
4 large eggs: One for each pepper, creating a classic breakfast element and a rich, saucy yolk.
2 tablespoons olive oil: Used for sautéing the aromatics and preparing the peppers, adding a hint of fruity richness.
1 teaspoon dried oregano: Lends a classic, earthy, and slightly peppery Mediterranean note.
1/2 teaspoon smoked paprika: Adds a touch of smoky complexity and beautiful color to the beef mixture.
Salt and black pepper to taste: Essential for seasoning the dish and bringing all the individual flavors into harmony.
Fresh parsley or chives, chopped for garnish: Provides a final touch of fresh, herbaceous brightness.

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Instructions

Preheat and Prepare the Peppers: Begin by preheating your oven to 400°F (200°C). Wash the bell peppers thoroughly. Slice each pepper in half lengthwise, from the stem to the base. Carefully remove the seeds and white membranes from the inside. Lightly brush the inside and outside of each pepper half with olive oil and place them cut-side up in a 9×13 inch baking dish. Bake them for 15-20 minutes. This initial baking step is crucial; it helps to soften the peppers so they are perfectly tender and not unpleasantly crunchy in the final dish.
Cook the Filling: While the peppers are pre-baking, heat the remaining olive oil in a large skillet or pan over medium-high heat. Add the chopped yellow onion and cook until it becomes soft and translucent, which should take about 3-4 minutes. Add the minced garlic and cook for another minute until it is fragrant, being careful not to let it burn.
Brown the Meats: Add the lean ground beef to the skillet with the onions and garlic. Use a wooden spoon or spatula to break up the meat as it cooks. Cook until the beef is thoroughly browned and no pink remains. It’s important to drain off any excess fat from the skillet at this stage to ensure your filling isn’t greasy. Return the skillet to the heat and add the diced ham, cooking for another 2-3 minutes to heat it through and allow its savory flavor to meld with the beef.
Season and Combine: Stir the smoked paprika, dried oregano, salt, and pepper into the meat mixture. Let the seasonings cook for a minute to bloom their flavors. Turn off the heat and stir in half (1/2 cup) of the shredded cheddar cheese. The residual heat will help the cheese melt slightly, creating a wonderfully cohesive and creamy filling.
Stuff the Peppers: By now, your peppers should be done with their pre-bake. Carefully remove the baking dish from the oven. Using a spoon, divide the savory beef and ham mixture evenly among the eight bell pepper halves. Pack the filling in, but be sure to leave a small well or indentation in the center of each one. This space is where the egg will sit.
Add the Eggs: Gently crack one large egg into the well you created in each stuffed pepper half. The filling will act as a nest, holding the egg in place. Season the top of each egg with a little more salt and pepper.
Final Bake: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the peppers, focusing on the filling around the egg. Carefully return the baking dish to the oven. Bake for another 15-20 minutes. The exact time will depend on how you like your eggs. For a runny, jammy yolk, aim for around 15 minutes. For a firmer, fully-cooked yolk, let them bake closer to the 20-minute mark. The peppers are done when the egg whites are completely set and the cheese is melted and beautifully golden brown.
Rest and Garnish: Once baked to perfection, remove the dish from the oven. Let the stuffed peppers rest for about 5 minutes. This allows them to cool slightly and for the fillings to set, making them easier to serve. Garnish generously with freshly chopped parsley or chives before serving.

Nutrition

Serving Size: one normal portion
Calories: 550