An unusual recipe for stuffed peppers with cheese and eggs, baked in the oven, is perfect for both a delicious breakfast and a light dinner. Easy to prepare, it will take very little time.
Cooking time 15 minutes
Bell pepper 1 pc
Eggs 2 pcs
Baltic cheese 30 g
Dill 1 bunch
Vegetable oil 1 tbsp. l.
Salt to taste
Pepper to taste
Wash the bell pepper well. Rinse and dry greens. Grate cheese.
Cut the pepper into halves. Remove seeds and white streaks. Season with salt and pepper. Sprinkle with vegetable oil inside and out.
In a bowl, combine grated cheese and finely chopped herbs.
Transfer the peppers to a baking sheet with parchment.
Break one egg into each half, add a little salt and pepper on top.
Bake in the oven for 15 minutes at 200 degrees C.
Put the finished pepper halves on a dish and serve.