Egg-Filled Baby Peppers

INGREDIENTS

•  baby bell peppers  (they come approx. 15 in a cellophane bag)
• 5-6 eggs
• TBSP milk (optional)

Fillings – I made two types (but any filling goes!):
Greek: Sundried tomatoes, feta cheese, kalamata olives, green onions, tomatoes, shallots
Veggie/Cheese: Shallots, yellow zucchini, mushrooms, green onions, tomatoes, shredded mozzarella, parmaesan

Instructions

1. Preheat oven to 425F
2. Slice tops off peppers and remove seeds
3. Parboil the peppers for 4 minutes
4. “Prop” the peppers upright in an oven dish
5. Whisk eggs (5 to 6 eggs for 15 peppers) with a TBSP of milk (optional for extra fluffiness)
6. Stir desired fillings into the eggs, then spoon mixture into the peppers (don’t be afraid to fill them right to the rim)
7. Sprinkle a little extra parmesan on top before they go in the oven, if desired.
8. Bake for 15 – 18 minutes, or until egg is firm
9.  
10. These are awesome leftover for lunch, chopped up and put over a green salad!

Propped

Chopped

Cooked