Ingredients:

• 6 Bell Peppers (any color: red, yellow, orange, or green)
• 3 Eggs
• 200g Ham, diced
• 1 Tomato, diced
• 100g Cheese (Cheddar, mozzarella, or your favorite melting cheese)
• Spring Onion, finely chopped
• Fresh Parsley, chopped (for garnish)
• Black Pepper (to taste)
• Paprika (to taste)
• Provencal Herbs (to taste)

Steps to Make Stuffed Bell Peppers with Eggs, Ham, and Cheese:

1. Prepare the Bell Peppers:
   • Preheat your oven to 375°F (190°C).
   • Start by washing the bell peppers. Cut off the tops of the peppers and remove the seeds and membranes inside. If needed, trim a small slice off the bottom to ensure the peppers stand upright.
   • Set the prepared peppers aside while you work on the filling.
2. Make the Filling:
   • In a large bowl, whisk the eggs together until well combined. Season with black pepper, paprika, and a pinch of Provencal herbs.
   • Add the diced ham, tomato, chopped spring onion, and grated cheese to the eggs. Stir the mixture until everything is evenly distributed.
3. Stuff the Bell Peppers:
   • Fill each bell pepper with the egg mixture, making sure the filling is evenly distributed among the 6 peppers.
   • Place the stuffed bell peppers upright in a baking dish. If the peppers are slightly wobbly, you can prop them up using crumpled aluminum foil to ensure they stay upright while baking.
4. Bake the Stuffed Peppers:
   • Drizzle a small amount of olive oil over the tops of the stuffed peppers to help them brown nicely.
   • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the peppers are tender.
   • Check the peppers occasionally to make sure the tops aren’t browning too quickly. If needed, cover them with foil to prevent over-browning.
5. Garnish and Serve:
   • Once the stuffed peppers are done baking, remove them from the oven and allow them to cool for a few minutes.
   • Garnish the peppers with freshly chopped parsley and a sprinkle of extra cheese, if desired.
   • Serve warm, either as a main dish or a side. These stuffed peppers pair well with a light salad or roasted potatoes.

Nutrition Facts (per serving, based on 6 servings):

• Calories: 210 kcal
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 130mg
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 18g
• Sugars: 4g
• Sodium: 560mg

(Note: Nutrition values may vary depending on the type of ham and cheese used.)

Frequently Asked Questions (FAQs):

1. Can I use other meats instead of ham?
Yes, you can easily swap the ham for cooked bacon, sausage, turkey, or even shredded chicken. You can also make a vegetarian version by skipping the meat entirely and adding more vegetables like mushrooms or spinach.

2. Can I prepare these stuffed peppers in advance?
Yes! You can prepare the filling and stuff the peppers ahead of time. Cover and refrigerate them until you’re ready to bake. Just be sure to add an extra 5-10 minutes to the baking time if they’re coming straight from the fridge.

3. Can I use different cheeses?
Absolutely. Cheddar, mozzarella, Gouda, or feta all work wonderfully in this recipe. Feel free to mix and match cheeses depending on your preference for flavor and texture.

4. How do I know when the stuffed peppers are done?
The stuffed peppers are done when the eggs are fully set and no longer jiggly in the center. The peppers should also be tender but still hold their shape.

Tips on How to Make the Best Stuffed Bell Peppers with Eggs, Ham, and Cheese:

1. Choose Fresh and Firm Bell Peppers:
   For the best results, use fresh, firm bell peppers that stand upright easily. Red, yellow, or orange peppers tend to be sweeter, while green peppers have a slightly more bitter flavor.
2. Avoid Overstuffing:
   Make sure you leave a little room at the top of each pepper so the egg mixture doesn’t overflow as it cooks and expands. Gently pressing down the filling can help compact it without overstuffing.
3. Add Some Heat:
   If you like a bit of spice, add a dash of cayenne pepper or red pepper flakes to the egg mixture. This gives the stuffed peppers a nice kick without overpowering the other flavors.
4. Consider Baking Time Variations:
   The size and thickness of the bell peppers can affect baking time. Larger, thicker peppers may need a few extra minutes in the oven. If you want the peppers to be extra soft, you can parboil them for a few minutes before stuffing.
5. Use Leftover Filling Creatively:
   If you have leftover filling, you can bake it separately in a small dish for an egg bake, or use it to make mini omelets or frittatas.

Storage Tips:

• Refrigeration:
  Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through.
• Freezing:
  These stuffed bell peppers can also be frozen. Allow them to cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 30-35 minutes, or until fully heated.

Conclusion:

Stuffed Bell Peppers with Eggs, Ham, and Cheese is a versatile, nutritious dish that’s perfect for any meal of the day. The combination of tender peppers, savory ham, and melted cheese with a touch of fresh herbs makes it a flavor-packed meal that’s easy to prepare. This dish is great for meal prep, as it reheats well and can be made ahead of time. Whether you’re cooking for your family or serving guests, these stuffed bell peppers are a great way to enjoy a wholesome, balanced meal with minimal fuss. Enjoy the Mediterranean-inspired flavors and the vibrant, colorful presentation of this tasty dish!