Egg-Stuffed Bell Pepper Skillets Recipe

About this recipe

Bell peppers stuffed with spiced eggs and vegetables, slow-cooked to perfection for a filling and nutritious dinner.

Ingredients

• 1 piece Yellow Bell Pepper
• 6 pcs White Eggs
• - Baby Tomatoes
• 250g Green Chilli
• - Coriander Powder
• 20 g Turmeric Powder
• 100 g Jeera
• - Red Chilli
• 100 g Salt
• 100G Oleo

Instructions

1. 1. Preheat the oven to 180°C and prepare the bell peppers by slicing off their tops and removing seeds.
2. 2. Heat oil in a skillet and sauté cumin seeds until aromatic, then add onions and cook until golden brown.
3. 3. Stir in tomatoes, green chilies, turmeric, and red chili powder; cook until the mixture thickens slightly.
4. 4. Whisk the eggs in a bowl with a pinch of salt and gently pour them into the skillet with the vegetable mix.
5. 5. Cook the eggs on low heat, stirring occasionally, until they start to set but remain slightly runny.
6. 6. Stuff each bell pepper generously with the egg and vegetable mixture, pressing lightly to pack them well.
7. 7. Arrange the stuffed bell peppers on a baking tray and drizzle the tops lightly with oil for roasting.
8. 8. Bake the bell peppers in the preheated oven for 15-20 minutes or until the peppers are tender and slightly charred.
9. 9. Garnish with fresh coriander leaves and serve warm.