Red Pepper and Cheddar Egg Cups

Categories: Eggs- cheese

Ingredients

• 2 large red bell peppers
• 1 tsp. olive oil
• 1/3 cup finely chopped onion
• 2 small garlic cloves, minced
• 1 cup shredded sharp cheddar cheese, divided use
• 2 Tbsp. chopped Italian parsley
• 4 eggs
• 1/2 tsp. coarse salt
• 1/4 tsp. ground black pepper

Directions

1. Heat oven to 400 degrees.
2. Cut peppers in half lengthwise. Remove seeds and membranes. Place peppers cut-side down in an 8-inch square baking dish. Cover; microwave on high 4 minutes; drain well. Turn peppers cut-side up in same dish; set aside. Heat olive oil in a small skillet on medium. Add onion; cook 4 to 5 minutes, stirring occasionally, until softened. Add garlic; cook 30 seconds or until fragrant. Scrape into a small bowl; cool several minutes, then stir in 3/4 cup cheese and parsley.
3. Divide onion and cheese mixture among peppers, pressing mixture up sides of peppers to create a hollow for egg in center of each. Break 1 egg into a small bowl and then pour into each pepper. Sprinkle with salt and pepper. Sprinkle with slat and pepper. Bake 20 minutes or until desired doneness. Sprinkle with remaining cheese, serve immediately.

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