Stuffed Bell Pepper Breakfast

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Halve the bell pepper lengthwise on the cutting board and remove the seeds with the chef's knife.

   Parallel with step: 1

   Ingredients used: 2.0 piece Bell Pepper

   Cookware: Chef Knife, cutting board

3. Step 3

   Whisk the egg in the mixing bowl until blended, then whisk in the cheddar cheese, salt, and black pepper.

   Parallel with step: 1

   Ingredients used: 0.5 gr Black Pepper, 60.0 gr Cheddar Cheese, 4.0 piece Egg, 2.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Arrange the pepper halves cut-side up in one 20 x 20 cm baking dish and divide the egg mixture evenly among them.

   Parallel with step: 1

   Cookware: baking dish, Chef Knife

5. Step 5

   Bake at 190°C for 25 minutes, until the egg filling is fully set, lightly puffed, and has no liquid egg remaining.

   Timer: 25 min (scalable)

   Cookware: baking dish — baking, oven — 190°C