Fridge Friend Recipes
Bacon and Cheese Stuffed Peppers recipe
Sweet peppers filled with smoky bacon, egg and melted cheese, then baked until bubbling. A simple, filling dish that works for lunch or dinner.
40 min · Medium · Mediterranean Jump to method
Ingredients
- 100g Bacon
- 3 Eggs
- 80g Cheese
- 5g Butter
- 1 Red pepper
- 1 Green pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 365 kcal |
| Protein | 25 g |
| Carbohydrates | 7 g |
| Fat | 27 g |
| Saturated fat | 11 g |
| Fibre | 2.5 g |
| Sugar | 4.5 g |
| Sodium | 1.2 mg |
Why this works
Protein-rich and very filling, but high in saturated fat and sodium due to the bacon and cheese.
High-quality protein. Eggs, bacon and cheese provide a substantial protein dose, supporting satiety and muscle maintenance.
Calcium and B12. Cheese and eggs contribute calcium and vitamin B12, which are important for bone health and red blood cell formation.
Higher sodium and saturated fat. Bacon and cheese make this dish relatively high in salt and saturated fat, so it is best enjoyed occasionally.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5) and line a baking tray.
Let the oven fully come up to temperature before the peppers go in so the skins start softening straight away rather than steaming.
- Halve the red pepper and green pepper lengthways, remove the seeds and place on the tray.
Trim any white pith still clinging to the inside of the peppers, as it can taste bitter and stay chewy after baking.
- Cook the bacon until lightly crisp, then chop it finely.
Cook the bacon over a medium heat so the fat renders without burning; you want it just firm and browned, not dark and brittle.
- Beat the eggs and mix with the bacon and most of the cheese.
Mix only until the eggs and cheese are evenly distributed, keeping a little texture in the bacon so the filling does not turn dense.
- Spoon the mixture into the pepper halves and dot with a little butter if you like.
Fill the pepper halves level with the rim rather than piling high, otherwise the egg mixture is more likely to spill as it sets.
- Bake for 20-25 minutes until the peppers are tender and the filling is set.
Check at the 20-minute mark for a lightly browned surface and a wobble-free centre; if the tops are colouring too fast, loosely cover with foil.
- Finish with the remaining cheese and serve hot.
Add the final cheese while the peppers are still very hot so it melts into a glossy layer rather than sitting in dry shreds.
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