Stuffed bell peppers with an egg on top

These bell peppers make a nice light dinner on their own or can be served with pasta or risotto. They are also the perfect way to use an abundance of herbs if you have a garden!


1lb grassfed ground beef

1/2 cup chopped herbs (oregano, parseley and basil work well)

Sea salt, to taste

Cracked pepper, to taste

One egg for the meat mixture

1/4 cup Parmesan cheese

1/2 cup goat cheese

1/2 can tomato sauce

An egg to top each pepper

Four large bell peppers


Slice the bell peppers open lengthwise, remove stem and seeds. Place side by side on a parchment-lined pan, like this one. Mix one egg, herbs, spices, Parmesan and beef in a bowl thoroughly. I usually mix with my hands. Separate the mixture into 8 equal portions and smoosh into the halved bell peppers.

Top each one with a couple of tablespoons of the sauce, then sprinkle a bit of goat cheese on each one. Bake at 350 for about 25 minutes. Take the pan out of the oven and create a little divot in each. Gently crack an egg on top. Add a bit more salt ans bake another ten minutes.

Stuffed poblano peppers

These are easy, not too hot, and pair perfectly with any Mexican food leftovers you may need to use. We had some pinto beans that I wanted to use creatively and with some leftover pozole my mom made the night before that we served on the side of this. The combo was perfect.

I made enough for two of us to each have one half, and another half to fry an egg on in the morning. You could easily double or even triple this recipe for a larger family meal.


  • Two medium sized poblano peppers
  • About a half to 3/4 cup of cooked pinto beans
  • Four tablespoons creme fraiche (sour cream will work)
  • About a half cup shredded goat cheese cheddar, plus some to toast on top
  • A handful of cilantro, chopped
  • Two green onions, chopped
  • About a cup of finely chopped fresh spinach
  • 1/4 tsp. sea salt
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder


Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. Slice the poblanos in half lengthwise and remove the tops, seeds and pith. Lie them face up on the pan and bake for about ten minutes to soften.

While they cook, mix all of the other ingredients together. Pull the peppers out of the oven and divide the mixture evenly between them. Top with additional goat cheese cheddar, or other cheese of choice.

Bake for 18 minutes. Let stand about five minutes before serving.