Stuffed Bell Pepper Eggslut: A Quick & Delicious Baked Delight
Easy Bell Pepper Eggslut Recipe – A Wholesome Vegetable Dish
I once made an eggslut by stuffing a kabocha squash with eggs and cheese and baking it in the microwave. It was incredibly delicious! This time, we’ll use nutrient-rich bell peppers to create a delightful variation. Watch as these colorful peppers transform into a visually stunning and tasty dish!
Main Ingredients
- 1 Bell Pepper (choose your favorite color)
- 1 Fresh Egg
- 1/2 packet Shredded Mozzarella Cheese (approx. 50g)
- 1 slice Cheddar Cheese
Cooking Instructions
Step 1
Wash the bell pepper thoroughly. Cut off the top part of the pepper, leaving about 1cm intact. Then, carefully scoop out the seeds and white pith from the inside, creating a hollow cavity. This will prepare the pepper to be filled.
Step 2
Shred or finely chop the imitation crab meat. Cut the cheddar cheese slice into 4 equal pieces. Preparing these ingredients in advance will make the cooking process much smoother.
Step 3
Line the bottom of the hollowed-out bell pepper with the prepared cheddar cheese pieces. Next, evenly distribute the chopped imitation crab meat over the cheese. Create a small well in the center and carefully crack the fresh egg into it. Gently prick the egg yolk with the tip of a fork to slightly break it – this helps prevent the yolk from spreading too much during baking while maintaining a nice presentation.
Step 4
Generously top the egg with the shredded mozzarella cheese. Preheat your oven or air fryer to 170°C (340°F). Carefully place the stuffed bell pepper into the preheated appliance and bake for approximately 20 minutes. The key is to bake until the cheese is golden brown and melted, and the egg is fully cooked. Cooking times may vary depending on your oven’s specifications. Serve your baked bell pepper eggslut immediately while warm. The combination of soft egg, creamy cheese, and crisp bell pepper is absolutely delightful!
