Bacon Egg Stuffed Peppers Recipes

BACON & EGG STUFFED PEPPERS

Steps:

• Preheat the oven to 400 F. Spray a small baking sheet with cooking spray.
• Cut the peppers in half lengthwise (slicing through the stem if you can and then down. Remove the seeds and any membranes inside by using a small sharp knife, then bring a cup or two of water to a boil over medium heat. Add the peppers, cover and let cook for about 5 minutes or until the peppers are tender.
• While the peppers are blanching, heat the olive oil in another pan over medium heat and saute the onion and garlic until tender and the onions are translucent. Remove from heat.
• Take the peppers from the water and pat dry with a clean towel. Set the peppers cut side up on the prepared baking sheet. Line the bottoms of the pepper with bacon and a few cilantro leaves, then the onion/garlic, then a bit of cheese. Make sure there is a good space in the middle for the egg.
• Crack an egg into each pepper, sprinkling the egg with Red Robin Seasoning (or salt) and pepper and add more cheese on top if desired. Bake at 400 F for 20 - 25 minutes or until the white is set and the cheese is nicely melted. (Cook about 5 minutes longer if you want the yolk to be set too.)
• Sprinkle with additional cilantro and/or bacon if desired and serve hot with toast for dipping into the runny yolk.

BACON-STUFFED DEVILED EGGS

Steps:

• Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
• Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
• Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.

GROUND BEEF & BACON STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Place a 14x20 oven bag inside a 9x13 cake pan.
• Brown the ground beef and onions and drain off the fat.
• Add tomato soup, rice, cheese, salt and pepper.
• COOL.
• Remove the pepper tops and seeds from the green peppers.
• Stuff the peppers with the meat mixture.
• Combined the tomato sauce, flour and water together.
• Pour one half of the tomato sauce mixture into oven bag.
• Place the peppers in oven bag, stuffed side up.
• Spoon the remaining sauce over the top.
• Place one or two slices of bacon over the top of each pepper.
• Bake 30-40 minutes until the peppers are tender.