These peppers are one of the staples in my morning routine. They are super easy and only require a microwave, making them perfect for when you’re on-the-go. I pre-make the sauteed onions and bacon in batches on the weekend and leave them in the fridge for the week’s breakfasts. This eliminates time in a (usually) rushed weekday morning. If you run out of onions or bacon, they are also good with just an egg in the pepper.
1 red, yellow or orange bell pepper, halved lengthwise seeds removed*
1 onion, sliced
1 tbs canola oil
2 bacon strips, cut crosswise into small lardons
Sprinkle of paprika
Salt and pepper to taste
*Try to cut these so they will lie flat, otherwise the egg will spill out. You can also choose to leave the stem in for aesthetic purposes or remove it all together.
In a small skillet, cook the bacon over medium heat. Once cooked, remove from the pan and set aside on plate lined with paper towel. Discard the pan with the bacon fat. This can be done ahead of time.
Meanwhile, in medium skillet saute the onion and oil over medium-low heat. Sprinkle with a touch of salt (about 1/8 tsp). This will help prevent the onions from burning. Continue to saute until the onions are translucent. Set aside. This can be done ahead of time.
To assemble, lay one half of a pepper layer in a shallow bowl or on a plate. Place approximately half of the bacon and onions in the bottom. Crack the egg over the bacon and onions and season with salt, pepper and a sprinkle of paprika. Repeat with the other half of the pepper.
Place in the microwave and cover with parchment paper or a sheet of paper towel. Heat in 20-30s increments until the egg is cooked to desired doneness, about 2-3 mins. If cooked in longer increments, the egg will explode.
Once cooked, remove from microwave and let cool for a few mins before eating. Enjoy.
Serves 2 stuffed peppers