Links: primary inspiration for this concoction, secondary inspiration, Essence (Emeril's Creole Seasoning).
Indredients
- 2 large bell peppers
- Several tablespoons of olive oil
- 1 medium potato - diced
- 1/8 cup onion - diced
- 1/2 clove garlic - minced
- 1/2 cup mushrooms - diced
- 6 large eggs
- 1 teaspoon plain yogurt
- 1 cup shredded cheese, divided
- 2 tablespoons Essence*
Directions
- Preheat the oven to 375.
- Prepare bell peppers by cutting them in half lengthwise, and then removing seeds and ribs being careful to leave the stem intact (this helps the pepper hold more).
- Roast the bell peppers, open side down, on an oiled baking pan.
- Saute the veggies, starting with the potatoes, and adding the mushrooms, onion, and garlic. Season the potatoes with Essence.
- Whip up the eggs with the yogurt, then add the 1/2 cup of shredded cheese.
- Once the bell peppers come out of the oven flip them over, and then scoop 1/4 of the sauteed veggie mixture into each bell pepper half.
- Pour 1/4 of the egg and cheese mixture over the veggie mixture in each bell pepper half.
- Sprinkle 1/8 cup shredded cheese over top of each bell pepper half.
- Return to the oven, and bake for approximately 35 minutes.
- Let cool a little bit, and enjoy!
*Essence (Emeril's Creole Seasoning)
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
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