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Stuffed Bell Pepper Frittata

Stuffed Bell Pepper Frittata
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Cook time: 
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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
  1. 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.
  2. 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.
  3. 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.
  4. Divide the mixture evenly between the peppers. Cover the dish with foil and bake until the eggs are set (approx. 55 minutes).
  5. Serve immediately.


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