Total Time
35mins
Prep 15 mins
Cook 20 mins

Recipe source: Local newspaper.

Ingredients Nutrition

Directions

  1. Preheat grill or broiler.
  2. Brush peppers with 1 tablespoon oil.
  3. Grill or broil peppers until skins char and peppers are softened (10 minutes), turning occasionally. Let peppers cool. Peel and discard skins.
  4. Make a T-shaped cut on the sided of each pepper, remove seeds and membranes.
  5. Heat remaining oil (1 tablespoon) in a skillet over medium high heat.
  6. Add cumin to the oil and then pour in the eggs, salt and pepper seeds (if desired). Stir and scramble eggs. Set aside and when cool add cheese.
  7. Spoon filling into each pepper and then place them on a foil-lined rack.
  8. Grill or bake peppers on lowest setting of a closed grill or in a 350°F oven until heated through and cheese melts.
  9. Serve with sour cream and snipped cilantro.

Reviews

(1)
Most Helpful

Quick, easy, and delicious! I always have roasted red peppers sitting in the fridge just waiting to be used in recipes, so I used those instead of roasting green peppers. We had them for a light supper, but I think I might prep them one evening and then just pop them into the oven for a quick and savory breakfast.

Mirj September 18, 2007

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