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Baked Egg Bell Pepper Tarts

Baked Egg Bell Pepper Tarts

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Baked Egg Bell Pepper Tarts

Red bell peppers, onion, and spinach are cooked together, then spiced with Cheddar cheese and a touch of cayenne. This recipe comes to us from Donna of Fab Frugal Food.


  • 1 Tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 Cup spinach, Swiss chard or kale, chopped
  • 2 Ounces white Cheddar, grated
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 Teaspoon cayenne sauce
  • Eight 3- to 4-inch diameter pre-baked mini tart shells
  • 8 eggs


Calories Per Serving764

Folate equivalent (total)52µg13%

Riboflavin (B2)0.3mg15.6%

Baked Eggs in a Bell (Pepper)

Our bell pepper and zucchini crop runneth over. We have tons of peppers, or maybe more appropriately, we have pecks and pecks and pecks of peppers flooding from our garden! We also have more zucchini than I know what to do with and don’t forget our chickens which means we have a daily supply of fresh EGGS! So, what better thing to do than marry it all together? I took onions, pancetta, our zucchini, and some portobello mushrooms stuffed some roasted bells with this mixture, added an egg, and baked them in the oven. The result? Beautiful little eggs in a bell pepper nest. Delicious and delightful not to mention fun! This is more of a concept than an actual “recipe” so get creative and most importantly enjoy!

Baked Eggs in a Bell (Pepper)

4 red or yellow bell peppers cut in half lengthwise and seeds removed (leave the green stem intact if desired for a pretty finish)

1 cup diced portobello mushrooms

Cooking fat of your choice (we used about 2 tablespoons of duck fat)

Sea salt and black pepper to taste

Optional: cherry tomatos cut in half and fresh basil for garnish

2. Place bell pepper halves on a baking sheet and roast in the oven for 15-20 minutes.

3. Meanwhile, saute the pancetta and onions together in the duck fat over medium to medium high heat until the onions start to soften and the pancetta begins to crisp. Add the minced garlic, zucchini and mushrooms and saute until the zucchini are al dente.

4. When the bell peppers are out of the oven, drain any moisture from the inside that appeared after roasting, and stuff each bell pepper half with a large scoop of the sautéed pancetta and veggie mixture.

5. If your bell peppers are BIG you can crack 2 eggs per bell pepper half on top of the stuffing. Our bells were small (homegrown babies) so we only used one egg per bell pepper half.

6. Place the stuffed bells in a large casserole dish, cover with foil and bake at 375 for 30-40 minutes or until the egg whites are set. Check after 20 minutes because the heat of your oven may be different than mine.

7. OPTIONAL – top with fresh torn basil leaves and cherry tomato halves.

Baked Stuffed Peppers

Chop enough reserved green pepper tops to equal 1/4 cup discard remaining tops or use for another purpose. Set chopped pepper aside.

Place hollowed-out green peppers in a microwave-safe dish cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.

Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.

Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.


Step 1

Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.

Step 2

Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes season with salt and pepper. Discard jalapeño.

Step 3

Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.

Step 4

Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)

Step 5

DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool cover and chill.

Baked Eggs in Stuffed Peppers with Butternut Squash Hash


  • 3 sweet bell peppers red, orange or yellow
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic diced
  • 1/2 cup onion chopped
  • 1 pound butternut squash peeled, seeded and cut into a large dice, about 2 cups
  • 1 teaspoon dried thyme leaves
  • Kosher salt
  • 1/4 cup brandy
  • 1/2 cup Ricotta cheese
  • 1/4 cup crumbled Feta cheese
  • 6 eggs
  • 2 cups prepared marinara sauce
  • Freshly ground black pepper


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A flaky, buttery tart shell is the perfect vessel for just about any filling you can think of. In this savory version, roasted bell peppers and a creamy ricotta-feta mixture make for an easy, Mediterranean-inspired side dish that also travels well. Serve a wedge along with a green salad tossed in a tangy red wine vinaigrette.

Special equipment: You will need a 9-inch round tart pan with a removable bottom to make this dish.

What to buy: Store-bought ricotta works fine in this recipe, or you can make your own.

For a slacker solution, you can buy a 12-ounce jar of roasted red peppers. Just be sure to drain them well and blot dry with paper towels before using.

Game plan: You can make the roasted peppers and line the tart pan with the dough up to 1 day in advance. Store both in the refrigerator until ready to bake.

This recipe was featured as part of our Summer Ingredients recipe slideshow.

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Recipe Summary

  • 1 cup shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ⅔ pound bulk breakfast sausage
  • 4 medium green bell peppers
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil, or as needed
  • 4 cups frozen shredded potatoes
  • 1 medium onion, diced
  • 4 large eggs, beaten

Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar and mozzarella cheeses in a bowl.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set sausage aside.

While sausage is frying, bring a pot of water to a boil. Cut the tops off of the green peppers and trim the insides. Parboil the peppers in the pot, 4 to 5 minutes. Remove to cold water, dry, and lightly salt the insides.

Heat oil in the same skillet over medium-high heat. Fry the potatoes and onion in the hot oil, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, 1/2 of the cheese blend, eggs, salt, and pepper. Turn off heat, mix gently but thoroughly, and let sit for 5 minutes. The eggs will not be fully cooked at this point, but will finish while baking.

Give the potatoes, eggs, and sausage blend one final mix and then gently stuff into the green peppers about 90% full, leaving space for reserved cheese blend. Do not pack tightly. Place in a baking dish and cover.

Bake in the preheated oven for 15 minutes. Uncover and continue to cook until eggs are set and peppers are tender, about 10 minutes. Top with reserved cheese blend and turn on the oven's broiler. Broil until cheese is browned, 4 to 5 minutes.

Baked Eggs

As soon as I got them home, I started thinking about what I could do with them. The obvious was mini stuffed peppers or filling them with dip and sticking a few veggies in them.

Then I went a completely different direction… I love the idea of these for a brunch. With the holidays right around the corner, these would be a perfect bite for Christmas morning or the day after Thanksgiving when any major cooking is off the table. The evening before, slice the lids from your peppers and wrap them up for the refrigerator overnight. In the morning, crack an egg into each pepper and slide into the oven. How’s that for easy and minimal cleanup?!

These are also perfectly portable, just toss a couple in a container and off to work or school you go! I’d much rather eat this than a dry granola bar. Looking for a light meatless supper? It’s got you covered there too! They are also a good size for little hands, no silverware necessary.

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I've been making this recipe for brunch gatherings for YEARS. it always turns out perfectly, and always gets rave reviews. I save time by using jarred roasted peppers, making it super fast and simple to assemble

I have made this recipe dozens of times for brunch, it always gets RAVE reviews. Save time by buying the peppers already roasted in a jar. the entire thing can be put together very quickly. it always comes out great!

I like this recipe but have found it a little bland in its original form. To add a little more ZIP I roast and skin 1- 2 Jalapeno Peppers along with the red bell peppers and mix the bell peppers and Jalapeno(s) in together. Also I like to use Arrowhead Mills Organic Yellow Corn Meal <*Good Stuff*>in place of the all-pupose flour. The corn meal provides structure for the eggs just the same as the white flour. These two changes zip up the recipe a bit.

Really good. i took the decadence down a notch by using part skim ricotta, and reducing all the cheeses a bit, along with the butter. still rich but not restaurant rich. also subbed well sauteed onions and sweet grape tomatoes for the peppers, and threw in a pinch of thyme and red pepper flakes. addictive!

I substituted the cheddar with gruyere as suggested by other reviewers. Served this for a New Year's brunch and will be making it again for Mother's Day tomorrow. Wonderful recipe

great with jarred roasted peppers. cook a bit longer

I also used guyere and peppers from a jar. It was divine.

I took the suggestion of replacing the cheddar with gruyere. The outcome was a delicious and perfect dish for a holiday brunch. I love for all the creative recipes. However, the best part of this site is the fact that readers contribute their suggestions and share how they modify recipes.

This recipe didn't work for me and my guests nobody liked it. Too much cheese, too.

This was a perfect recipe for a saturday morning. To make it a bit more interesting I added sauted smoked turkey sausage and spinach. My boyfriend loved it! Will definitely make again using different additions each time.

This recipe was tasty, but I found it rather bland for my taste. I might try subbing a different cheese for the cheddar and will definitely add some pepper at the very least. I may try some ancho pepper too.

SO good! This recipe is always a hit. It looks so pretty and it so easy to serve. My husband craves it for breakfast.

Made this recipe for Super Bowl brunch. Served nine, increasing proportions by 50%. Used gruyere rather than cheddar, and a jar (12 oz.) of roasted red peppers (sliced into small pieces) rather than roasting the peppers myself. Added 3/8 tsp. of white pepper and eight slices of cooked, crumbled bacon. Cooked for 55 minutes. Simply delicious! Had terrific comments from every guest. Next time, perhaps I'll use a little more bacon, or possibly try it with cooked ground pork sausage. Served with home fries, English muffins, and fresh fruit. Whole thing was a huge hit.

I make this for almost every family brunch event. I usually use a 9X13 inch pan: three extra eggs, a little more flour and just a little extra cheese. Always a huge hit and never any leftovers.

I made this morning for brunch and it was a hit. I used 12 eggs. I also sauteed 2 peppers (in lieu of roasting), spinach, and mushrooms and added. I used all the cheddar, cottage cheese for the ricotta, and some boursin in place of the parm. Baked for 50 mins. People loved it. It served 8 adults.

Really enjoy this recipe. The cheddar cheese makes it far too chewy, especially if you re-heat it. I now substitute gruyere for the cheddar and get much smoother results. I've made it several times this way and it is always great.

Followed the recipe exactly as written. The flavor was fine but the consistency was a bit chewy. I may follow other reviewers' suggestion to substitute gruyere for the cheddar the next time I make this. I will also reduce the cooking time a bit.

I served this with Belgian Waffles. But the Eggs got the rave reviews. I used cottage cheese and added bacon. I also made it completely the day before and it reheated beautifully.

Made this for brunch today adjusting the recipe for 2. I used more red pepper than called for, chives instead of scallions and reduced the cheese by 1/3. It was VERY good and rich but not as rich as if I used all the cheese. I will definitely serve this to company. It's nice to know you can make ahead and reheat.

My roommate and I make dinner together a lot and she is allergic to both wheat and corn. We have tried a lot of different recipes to accommodate her allergy and many of them have been a bust. This one, however, will definitely go into our regular assortment! I used mushrooms and spinach and it was delicious!

We made this for brunch on Thanksgiving Day, so chose to make it in a casserole dish (the pie plates were all occupied), and did have to bake it for about an hour. The kids loved it, and so did we! We're already envisioning a mushroom and spinach version, a mild green chile version. the possibilities are endless!

This is delicious hot or warmed up the next day. I use 8 eggs, 2T butter, substitute trim cottage cheese for the ricotta and only half cup Parmesean.

Excellent! I made this for an Easter Brunch. I followed other readers' suggestions and used gruyere cheese with a light, creamy and flavorful result. I also had a guest with a gluten intolerance and I substituted potato starch flour for the regular flour. I plan on making this again - as a matter of fact - tonight!

I just made this for Easter and it was a big hit. I used 15 eggs for 9 people but didn't increase the cheeses, and I substituted chives for the green onions. Everyone wanted the recipe!

Wow - these are so good! I made a large version and tiny gluten-free version for a family member, omitting the flour. Everyone raved! Made with Spicy Bacon, Petits Pains Au Chocolat, and Cranberry Coffeecake (all from this site.)

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