Bacon & Tomato Frittata Stuffed Peppers

Bacon & Tomato Frittata Stuffed Peppers


Bacon & Tomato Frittata Stuffed Peppers

As a lover of frittata, and of vegetables stuffed with various fillings, for me it was just a matter of time before the two met. Bacon & Tomato Frittata Stuffed Red Peppers give you pretty and nutritious edible shells, along with fabulously, easy frittata. 

Bacon & Tomato Frittata Stuffed Peppers

By using peppers (Shepherd, sweet bell, etc) as baking ‘dishes’ you get to eat more veg – and what an easy & tasty way to do it!

Bacon & Tomato Frittata Stuffed Peppers

If you’re an egg lover you could make these often, changing up the frittata fillings and the peppers. Quite easily, this a dish you can make to individual preference – with very little extra effort. 

Bacon & Tomato Frittata Stuffed Peppers

Hold the bacon for vegetarians, and change the veggies you add. Use different meats; ham, salami, crumbled & cooked sausage, etc for meat lovers. Try different cheeses (any that melt well would work). As any Italian would tell you, making frittata is a great way to use up leftovers & bits in your fridge!

Bacon & Tomato Frittata Stuffed Peppers

Fabulous for your weekend brunch table, served for lunch or a light dinner. Delicious at any temperature, leftovers can be sliced as served as is, topped with your fave condiment and tucked into bread/bun for an egg-cellent sandwich. Recipe can be easily multiplied. Serves 2, or can serve 4 if cut in half for smaller portions.

Bacon & Tomato Frittata Stuffed Peppers
Serves 2
Everybody loves frittata and 'stuffing' it in peppers is an easy & tasty way to get more veg in your diet!
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 large sweet red bell pepper (Shepherd or bell)
  2. 2 eggs
  3. Pinch Kosher salt
  4. Pinch freshly ground pepper
  5. 1 teaspoon finely grated parmesan cheese
  6. 1 teaspoon milk
  7. 1 tablespoon finely diced tomato
  8. 1 tablespoon cooked & finely diced bacon (or ham, salami, etc)
  9. 2 tablespoons grated mozzarella (other melting cheese like cheddar, etc)
  10. *extra because I had it: 1 tablespoon chopped & cooked spinach added to the eggs
Instructions
  1. Preheat oven to 425°.
  2. Gently roll the pepper on your counter or cutting board to see which sides are flattest; you want the halves as level as possible so the filling doesn’t escape. Once you determine this, slice through the entire pepper horizontally, starting opposite the stem end, finishing at the stem end also slicing it in half. With your fingers and a small paring knife, carefully remove the ribs & seeds (don’t make any holes).
  3. Line a pie plate or other shallow baking dish with parchment and set aside.
  4. Whisk the eggs with salt, pepper, parmesan and milk.
  5. Spray the parchment lined pan. Add the empty pepper halves, then pour in the egg mixture. Top with diced tomato, bacon and cheese. (If you happen to have too much filling, do not overfill - you should have at least 1/4” space at the top.)
  6. Bake for 20 - 25 minutes, until puffed, golden and cooked through - check by poking the middle with a sharp paring knife - it should come out clean.
Tips
  1. *add a little something green like spinach for extra nutrition & a pop of colour!
  2. **for vegetarian: omit bacon.
farm girl city chef http://www.farmgirlcitychef.com/