This is an attractive and easy meal to make. It tastes good with a side of spinach cooked in sesame oil.

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.

  • Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.

Nutrition Facts

307 calories; protein 16.6g; carbohydrates 15.1g; fat 20.4g; cholesterol 398.5mg; sodium 238.3mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/21/2012
Very Nice! While I kept faithfully to the ingredients I changed up the presentation and cooking method. First I couldn't find any red bell peppers I liked I used orange - the recipe works with any bell pepper. And instead of putting the mixture into a whole bell pepper I cut the peppers in half lengthwise so the egg part is more visible. I think its prettier presentation. I also used crumpled foil to keep the peppers from rolling when putting in or taking out of the oven. All in all a great idea - I will put this on my regular rotation! Read More
(11)

Most helpful critical review

Rating: 3 stars
01/22/2014
I also changed it up a little bit based on what I had. I substituted tarragon with thyme and feta cheese for cheddar. Goes great with a black bean soup! Thanks! Read More
(1)
10 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/21/2012
Very Nice! While I kept faithfully to the ingredients I changed up the presentation and cooking method. First I couldn't find any red bell peppers I liked I used orange - the recipe works with any bell pepper. And instead of putting the mixture into a whole bell pepper I cut the peppers in half lengthwise so the egg part is more visible. I think its prettier presentation. I also used crumpled foil to keep the peppers from rolling when putting in or taking out of the oven. All in all a great idea - I will put this on my regular rotation! Read More
(11)
Rating: 5 stars
05/03/2020
One of my fave breakfasts. Read More
(6)
Rating: 4 stars
08/12/2014
Definitely enjoyed this one! Simple and yummy used yellow bell peppers. Read More
(1)
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Rating: 5 stars
11/11/2012
This was a simple recipe that turned out very tasty. My whole family like it including my two young children. A nice change from other stuffed pepper recipes! The only change I made was increasing the amount of cheese - which I would highly recommend. Read More
(1)
Rating: 3 stars
01/21/2014
I also changed it up a little bit based on what I had. I substituted tarragon with thyme and feta cheese for cheddar. Goes great with a black bean soup! Thanks! Read More
(1)
Rating: 4 stars
04/26/2017
We really enjoyed this and it is easy to put together. I did not have any tomatoes but I added some sliced fresh mushrooms. I will be making this again. Read More
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Rating: 5 stars
03/09/2015
add some turkey bacon for an extra kick you won't regret it! Read More
Rating: 4 stars
10/20/2013
I added cooked sausage and followed another reviews advice by propping up bell pepper halves with tin foil. This was a hit with the family--and so much better than regular boring stuffed pepper recipes. Read More
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