Sunday Rewind: The Cut That Went Too Far

 – Originally posted June 19, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

Several weekends ago, we were planning on hosting some relatives and I was looking for a good breakfast recipe. While browsing blogs that week, I came across the idea of Quiche Stuffed Peppers on Spicy Life.

Photo May 27, 11 26 11 AM

I was surprised that I had never considered breakfast stuffed peppers. Stuffed peppers for dinner are great. Whether you fill them with vegetables or ground meat, they are fantastic. Why hadn’t I even conceived of it? I don’t know, but I am glad I came across the post.

The recipe is pretty straight forward.

Like with any stuffed pepper you want to make sure that they stand up straight during cooking. The easiest way is to slice the bottom to create a nice flat surface. Take a look at how I did that here. Really look at that picture. We’ll come back to that.

You first chop and sauté the vegetables and any meat. Really any vegetables will work in this (mushrooms, onions, peppers, zucchini, squash, tomatoes, etc…). Ham, sausage and bacon all work well too. Place the sautéed vegetables into the peppers, leaving some room for the egg mixture. Next you mix up the eggs, some milk, salt and pepper. Now pour the egg mixture into the peppers.

Go back to that picture of the flat bottom I created. Notice the hole in the bottom of the pepper? Oops! All of my previous stuffing of peppers was solid ingredients only. There was never any kind of issue with having the hole, so I just didn’t think of it. With this recipe, it is an issue!

In the future I’ll either look for peppers that can mostly stand on their own without modification or possibly do what I resorted to – use a muffin tin or a nest of aluminum foil to keep it straight up.

After that, cover with cheese and bake.


Tags: , , , , , , , , , , , , , , , ,

Categories: Baking, Breakfast, Cheese, Eggs, kosher, Low Carb, Lunch, Main Dish, Recipes, Vegetable, Vegetarian

Author:The Ranting Chef

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3 Comments on “Sunday Rewind: The Cut That Went Too Far”

  1. February 7, 2016 at 11:16 am #

    Looks delicious



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