Peppers stuffed with egg and cheese: the recipe for the second course with which to conquer everyone
The of the egg and cheese stuffed peppers It is a recipe that lends itself both as a second course and as a main course, depending on the number of diners and the occasion. Preparing them is very simple: once the peppers have been cut in half and hollowed out, they must be filled with eggs, cheese, water, milk and bacon and seasoned with salt and chives.
Once ready, they can be enjoyed both hot and cold.
try this recipe too
How to prepare peppers stuffed with egg and cheese
Cut the peppers in half and remove the seeds.
Put them in the pan, pour a little water and cook them in the oven at 190°C for 5 minutes.
Beat the eggs with the milk, salt and pepper.
Add the grated cheese, cooked bacon, and chives.
Fill the pepperoni with the tortilla and cheese.
Bake at 190°C for 35 minutes.
Advice
If you want, you can substitute the bacon for chopped raw ham.
storage
If you have any leftovers, store the stuffed peppers in an airtight container, but remember to eat them no later than the next day.
