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PIZZA PEPPERS

Joanne Iceton
Print Recipe Pin Recipe
Course Main Course, Side Dish, Snack
Servings 4 pepper halves

Ingredients
  

  • 2 tsp. tomato puree
  • 4 tsp. water
  • Pinch dried oregano
  • 2 peppers
  • 4 free range eggs beaten
  • 8 cherry tomatoes halved
  • 4 tsp. sweetcorn about 25g either canned or frozen
  • 2 - 4 spring onions
  • 2 mushrooms chopped
  • 8 black olives pitted and sliced
  • 50 g mature cheese grated

Instructions
 

  • Oven 200c
  • Mix the tomato puree with the water and oregano and set aside. Cut the peppers in half vertically leaving the stalk intact if you can and remove the seeds and membrane.
  • Spread the puree mixture inside of the peppers. Nestle in a baking tin so they are snug and unlikely to tip.
  • Beat the eggs then pour into the peppers. Divide the chopped and sliced vegetables between each pepper ‘cup’ then top with the grated cheese.
  • Bake for 10 - 15 mins until the eggs are set. Serve with new or jacket potatoes and side salad if wished.

Notes

You can vary the fillings; red onions, pepperoni, courgette, peas, chillies, the choice is yours.
Feel free to leave out the tomato puree base or change it for pesto.
I made some of these using dairy free cheese with the same results.