STUFFED PEPPERS 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 ~