Colorful Three-Color Bell Pepper and Rice Egg Bake
A Delicious and Visually Appealing Meal: Three-Color Bell Pepper and Rice Egg Bake
This vibrant bell pepper cup is packed with nutrients, featuring a delightful combination of rice, egg, and cheese nestled inside colorful bell peppers. It’s a satisfying and simple brunch or meal option that offers both visual appeal and delicious taste. Enjoy the double delight of sight and flavor with this colorful Three-Color Bell Pepper and Rice Egg Bake!
Ingredients- 3 Three-color Bell Peppers (red, yellow, orange)
- 1 bowl (approx. 200g) of warm Black Rice
- 4 fresh Eggs
- 5 Perilla Leaves
- 1/2 cup (approx. 50g) Mozzarella Cheese
- 1 Tbsp Cooking Sake (to remove eggy smell)
- 1 Tbsp Sesame Oil
- 1 tsp Salt
- A pinch of Black Pepper
Cooking Instructions
Step 1
Prepare all your ingredients: carefully wash the three-color bell peppers, have your warm black rice ready, and ensure your eggs and perilla leaves are clean and ready to use. Warm rice mixes better.
Step 2
Carefully slice off the top portion (where the stem is) of each bell pepper using a sharp knife. These tops will be used later, and this step creates a vessel for your filling.
Step 3
Using a spoon or a small knife, gently scoop out the seeds and the white pith from the inside of the bell peppers. Ensure they are thoroughly cleaned out so they can be easily filled.
Step 4
Finely chop the cut-off tops of the bell peppers; these will be added to the rice mixture for extra flavor and texture. Also, finely chop the perilla leaves after washing them.
Step 5
Crack the 4 eggs into a bowl. Add 1 tablespoon of cooking sake to help eliminate any eggy odor. Whisk gently with a fork or whisk until just combined, avoiding excessive froth.
Step 6
In a separate bowl, combine the warm black rice, the chopped bell pepper tops, the finely chopped perilla leaves, 1 tablespoon of sesame oil, 1 teaspoon of salt, and a pinch of black pepper. Mix well to season the rice. Pour in the beaten eggs and mix everything together gently until evenly incorporated.
Step 7
Spoon the prepared rice and egg mixture generously into each hollowed-out bell pepper. Press down gently to fill them completely, ensuring the mixture is packed well without overflowing, maintaining the bell pepper’s shape.
Step 8
Generously sprinkle the shredded mozzarella cheese over the top of the rice mixture in each bell pepper. The cheese will melt and create a delicious topping.
Step 9
Carefully transfer the filled bell peppers onto an oven-safe baking sheet or tray. This will catch any drips during baking and make for easy cleanup.
Step 10
Bake in a preheated oven at 200°C (390°F) for 20 to 30 minutes, or until the bell peppers are tender and the egg is set, with the cheese golden brown and bubbly. Cooking time may vary depending on your oven. Enjoy your delicious baked creation!
