This recipe for baked stuffed red peppers is a classic Woman’s Weekly recipe from 1958. Stuff the peppers with bacon, egg and breadrumbs and sprinkle with plenty of cheese. These roasted peppers serves 6 people and will take around 1hr and 15 mins to prepare and cook. These delicious peppers work out at only 240 calories per serving – ideal if you’re counting calories or looking for a healthy dinner recipe the whole family can enjoy. The delicious breakfast combo of the bacon and eggs means you can enjoy these peppers anytime of day. How about a hearty brunch, healthy lunch or light dinner.
- 6 small-medium red peppers
- For the filling
- 200g (7oz) streaky bacon, chopped
- 1 onion, peeled and chopped
- Knob of butter
- 30g (1oz) breadcrumbs
- 2 hard-boiled eggs, shelled and chopped
- 45g (1½oz) finely grated Cheddar cheese
- Salt and freshly ground black pepper
To make the filling: Put the bacon, onion and butter in a frying pan and cook gently for about 10 mins, until onion is tender. Take off heat and stir in breadcrumbs, chopped egg, half the cheese and some seasoning.
Set the oven to 180°C/Gas Mark 4.
Cut tops off peppers and pull out the cores and seeds. Rinse them well. Slice a little off bottom of peppers, if necessary, so that they stand up straight.
Spoon the filling into the peppers and sprinkle with the rest of the cheese. Stand them in a roasting tin, cover loosely with foil and bake for 45 mins. Remove the foil and cook for another 10 mins, to brown the tops. Serve hot with peas, or cold with salad.