STUFFED PEPPERS WITH EGGS

 

INGREDIENTS

  • 4 bell peppers (assorted colours), tops and seeds removed

  • 1 cup shredded cheddar cheese

  • 4 slices chicken streaky, cooked and chopped
  • Salt
  • Freshly ground black pepper
  • 4 large eggs

  • Freshly chopped parsley, for garnish

 

DIRECTIONS

  • 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 ~