BELL PEPPER AND CHEESE EGG CUPS

 

  • 4 medium bell peppers, any color

  • ¼ teaspoon salt, divided

  • ¼ teaspoon ground pepper, divided

  • 8 large eggs

  • ¼ cup Mexican-blend shredded cheese

  • Chopped fresh cilantro for garnish (optional)

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.

  2. Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 teaspoon each salt and pepper.

  3. Bake the peppers for 15 minutes. Remove the baking sheet from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese.

  4. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.


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