Stuffed Bell Pepper Frittata
Serves: 4 servings
This recipe is borrowed from the Farmers Against Hunger cookbook. A frittata is an egg based dish, enriched with the filling of your choice. There are a few tricks you can use to keep the peppers from falling over in the baking pan: you can stand the peppers up in a bundt pan, set them in a muffin tin, or you can use the cut off tops of the peppers and lodge them between the peppers in a baking dish.
- 1½ tsp butter
- ½ onion, minced
- 4 plum tomatoes, seeded and chopped
- 8 eggs
- 1½ tsp fresh chopped tarragon
- 1½ tsp fresh chopped basil
- ⅓ cup of shredded cheddar cheese
- 4 large bell peppers with ½" of the top cut off and seeds and core removed
- Preheat the oven to 3350 degrees and adjust the rack to the middle position. Place the cut peppers in a baking dish, making sure they stay upright.
- Heat the butter in a skillet over medium heat until the foaming has subsided. Add the onion and tomato and cook until the onion is softened and the tomato juices have evaporated (approx. 8 minutes). Remove from heat and let cool for 5 minutes.
- Beat the eggs in a large bowl. Stir in tarragon, basil, ½ tsp salt and ¼ tsp of pepper and the cheese. Add the onion mixture to the eggs and stir to combine.
- Divide the mixture evenly between the peppers. Cover the dish with foil and bake until the eggs are set (approx. 55 minutes).
- Serve immediately.