This makes an easy breakfast, brunch or lunch. I love the pepper and the egg together in this recipe. My friend Cheryl posted that she made this as an after-school snack for her son.
I found the following recipe on Pinterest. It uses cheese, but you certainly do not have to add it. These eggs are just fine without it.
I used an orange pepper, but you can use red or yellow, whichever you prefer. I simply added salt and pepper to my eggs. I did not add the cheese. Also, you can scramble the egg inside the pepper. I left mine sunny side up as I like a runny yummy yolk. I used 2 eggs as I had 2 pepper slices to fill, one egg for each slice. Instead of using olive oil, I just used cooking spray.
1 red, yellow or orange pepper
4-5 large eggs
1/4 cup grated Parmesan cheese (you could try other cheeses too if you wish)
1 Tbsp olive oil
1. In a large, non-stick skillet, heat 1 Tbsp olive oil over medium/high heat.
2. Cut peppers into 1/2-inch rings and remove seeds and centers. Plice sliced peppers into the pan and let them saute for a minute.
3. Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly;it prevents the egg leaking abd forms a nice seal.
4. Sprinkle with salt and pepper. Saute for 3 minutes, then flip it over carefully.
5. Top with generous amount of parmesan.
6. Cook for 2 minutes, or less if you want a runny yolk.
I took this recipe from one of my favorite cookbooks,”The Complete Light Kitchen” by Rose Reisman.
The peppers can be changed to other vegetables such as broccoli, mushrooms, or sugar snap peas. The chicken can be substituted as well to beef or pork. Make this a vegetarian dish by using firm tofu instead of chicken.
I used sugar snap peas since I could not find snow peas. I cooked the whole box of rotini, and my family of 5 ate it all! They really love this dish.
I made the sauce ahead of time. I also cut up the vegetables and the chicken. Having this prepared made dinner easy and quick to cook.
12 oz rotini
3 Tbsp packed brown sugar
1/4 cup rice vinegar
1/4 cup water
1/4 cup low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
12 oz skinless boneless chicken breast (about 3 breasts), cubed
3 Tbsp cornstarch
2 tsp vegetable oil
1 cup thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1 cup halved snow peas
2 tsp sesame seeds, toasted
1/3 cup fresh chopped cilantro or parsley
1. Bring a large pot of water to a boil and cook the rotini for 8 to 10 minutes, until tender but firm. Drain.
2. Combine the sugar, vinegar, water, soy sauce, sesame oil, cornstarch, garlic and ginger together in a bowl and whisk until smooth. Set aside.
3. Dust the chicken cubes with the cornstarch. Spray a wok or large non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Cook the chicken for 3 minutes or until browned but not yet cooked through. Add the red and yellow pepper, snow peas and sesame seeds. Cook for 3 minutes, until the chicken is just cooked through and the vegetables are tender crisp. Add the sauce and cook for 2 minutes or until thickened and bubbly.
4. Toss the pasta with the chicken-vegetable mixture in a large serving bowl. Serve immediately garnished with cilantro.
I found this recipe in The Cook’s Illustrated Cookbook. I took it out from the library, but seriously 2 weeks just isn’t enough time for this gigantic book! I am glad I found this recipe though, since I LOVED it!
I made the sauce ahead of time and kept it in the fridge until I was ready to use it later at dinner. The sauce calls for 1/8 teaspoon of red pepper flakes. I used 1/4 teaspoon, but next time I would add 1/2 to 1 teaspoon as it needed more heat.
I also used 2 red peppers. I did not weigh my broccoli to see if it measured 10 ounces. I used 2 stalks. The recipe states it serves 4 to 6, but my husband and I gobbled the whole thing up between the two of us!
I served my stir fry with basmati rice and marinated teriyaki chicken.
3/4 cup coconut milk
1/4 cup water
3 tablespoons smooth peanut butter
3 tablespoons fish sauce
1 teaspoon grated lime zest plus 1 tablespoon juice
1 tablespoon light brown sugar
1/8 teaspoon red pepper flakes
1 tablespoon plus 1 teaspoon vegetable oil
1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch strips
10 ounces broccoli florets, cut into 1-inch pieces
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1. FOR THE SAUCE: Whisk all ingredients together in small bowl until smooth.
2. FOR THE VEGETABLES: Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering, 2 to 3 minutes. Add red pepper and broccoli and cook, stirring every 10 to 15 seconds, until just barely tender, about 2 minutes. Clear center of skillet; add remaining 1 teaspoon oil, garlic, and ginger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir mixture into vegetables. Reduce heat to medium-low and stir in sauce mixture. Simmer to heat through and blend flavours, about 1 minute. Serve immediately.
I found this recipe on allrecipes.ca. I have had this taco dip many times made by various people throughout the years. This dip seems to be quite the classic. I searched through the many reviews on this recipe and people have commented that they’ve made it for their kids and now their kids make it for their kids. Obviously, this one has been around for quite some time.
In the reviews, I noticed that some people used 8 ounces of cream cheese and 8 ounces of sour cream (instead of the 16 ounces asked in the recipe). I used the full 16 ounces of sour cream since my husband isn’t a big cream cheese fan and I wanted to see if the cream cheese taste was still strong…and it isn’t. I used low-fat versions of both the cream cheese and sour cream.
Be sure to use a hand mixer or food processor to smooth out the cream cheese before adding the sour cream and taco seasoning, since your base will come out super lumpy. I made mine in the afternoon and threw it in the fridge. I then assembled the veggies and cheese on top before my guests arrived.
In the reviews I noticed that some people added salsa on the base before adding the vegetables on top. You can use whatever veggies you like really, some people added red onion to theirs. In my dip, I omitted the bell pepper and used a Tex-Mex cheese mix. I also served my dip with multi-grain tortilla chips.
This recipe makes 25 servings.
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/4 head iceberg lettuce – rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes, seeded
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained
1. In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.