Simply home cooking
Stuffed pepper with eggs
4 bell peppers (assorted colours), tops and seeds removed
1 cup shredded cheddar cheese
4 slices chicken streaky, cooked and chopped
Freshly ground black pepper
4 large eggs
Freshly chopped parsley, for garnish
Preheat oven to 200°C.
In each bell pepper half, add Cheddar and cooked chicken streaky. Crack an egg on top and season with salt and pepper.
Bake until whites are cooked and yolks slightly runny, 20 to 25 minutes.
Garnish with parsley.
~ enjoy ~