Baked Egg in Pepper (Stuffed Zucchini)

Hello dear friends,

This week has been pretty hectic for me. Our journey, which started from Istanbul to Yalova last Friday, continued as Gemlik-Armutlu-Istanbul-Sapanca. When we got home late last night, I promised to pamper myself a little tomorrow :)

I caught my eye on the california peppers left over from the last shoot in the fridge this morning :) Don't get too excited when you get a zucchini in the crisper!

California peppers are quite meaty compared to our bell peppers. Therefore, it may take some time to cook. I baked the peppers at 250 degrees for 7-8 minutes before adding the stuffing that I sauteed.

I also prepared a simple filling because I love zucchini, cheese and dill together. It is a recipe that you can easily apply when you invite guests for breakfast.

Love…

Ingredients for Baked Eggs (Pumpkin Stuffed) in Pepper Recipe

• 1 red bell pepper (California pepper)
• 1 tablespoon of olive oil
• 2 pieces of eggs
• salt

For the filling:

• 1 medium green zucchini
• 1 tablespoon of olive oil
• salt
• 1 small pinch of dill
• 2 tablespoons of grated cheese

Fabrication:

1. Cut the pepper into two parts and remove the seeds. Apply some olive oil to the cleaned pepper bowls and bake in a preheated 250 degree oven for about 10 minutes.
2. While the pepper is cooking, wash the zucchini and cut it into cubes without peeling it.
3. Take it in a small pan with olive oil and sauté for 2-3 minutes.
4. Mix the dill and feta cheese into the lightly cooked zucchini and distribute it among the peppers you have baked.
5. Crack 1 egg into each pepper bowl and bake in a preheated oven at 250 degrees.
6. Serve hot or warm.