Source: Hearth, Patio & Barbecue Association

This delicious pepper recipe makes a welcome change for breakfast, brunch, or a light dinner. It is simple to make and will appeal to all family members.
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes


4 Ontario Greenhouse red bell peppers
6 large eggs
1/2 cup (120 mL) 2% milk
1 cup (240 mL) shredded cheese
6 Ontario Greenhouse grape tomatoes
1 green onion

Preheat grill to high heat. Wash the peppers, cut off the tops approximately 1/2 inch below the stem, and remove seeds and ribs. Save the tops to dice for filling. If peppers don’t sit up straight, trim a very thin piece off the bottom of the peppers to allow them to sit upright in the baking pan (be careful not to make a hole, as the filling will ooze out).

1. Place hollowed peppers in a baking dish and roast empty in the grill for 30 minutes. Slice grape tomatoes in half and roast the halved grape tomatoes at the same time until sizzling.
After roasting, cool peppers and tomatoes.
2. In the meantime, dice the trimmed pepper tops and combine with whisked eggs, milk, and
half the cheese. Mix well. Season to taste with salt and pepper.
3. Place cooled peppers in baking dish; ladle the egg mixture into the peppers and garnish with remaining shredded cheese. Tuck 3 halves of roasted grape tomato into each pepper. Pour a small amount of water into the bottom of the baking dish.
4. Lower the grill temperature to medium high.
5. Bake in preheated grill until eggs are cooked through, and peppers are soft and slightly browned on top (approximately 30 minutes).
6. Remove from oven, serve immediately with diced green onion, and garnish.

Tips: Add diced ham, bacon, or sausage to the egg mixture; fresh chopped herbs such as parsley, dill, chives, or basil would give great flavour.

Source: Ontario Greenhouse Vegetable Growers and Hearth, Patio & Barbecue Association