Egg-Stuffed Capsicum Recipe
Colourful capsicums filled with eggs, cheese and fresh herbs, baked on the BBQ over indirect heat. An easy breakfast or brunch on the grill.
Ingredients
- 4 large capsicum (bell peppers) in various colors
- 6 large eggs
- 1/2 cup shredded cheese (cheddar or feta)
- 1/4 cup milk
- 1/4 cup fresh herbs (parsley, chives, or basil), chopped
- Salt and black pepper to taste
- Olive oil (for brushing)
Method
Prep the Capsicums: Fire up your BBQ with Heat Beads Briquettes Red Bag for indirect cooking. While the BBQ heats up, prepare the capsicums: Cut off the tops and remove the seeds and membranes to create a hollow shell. Brush the outsides lightly with olive oil to prevent sticking.
Make the Egg Mixture: In a mixing bowl, whisk together: 6 large eggs, 1/4 cup milk, Chopped fresh herbs, Diced salami, Diced jalapeños, Salt and black pepper. Stir in the shredded cheese until the mixture is creamy and well combined.
Stuff the Capsicums: Carefully fill each hollowed capsicum with the egg mixture, leaving some room at the top for the eggs to puff up while cooking.
Grill the Capsicums: Place the stuffed capsicums in a muffin tin (to keep them upright) and set them on the BBQ. Close the lid and cook for 15-20 minutes, or until the eggs are fully set and the capsicums are tender.
Serve and Enjoy: Once cooked, remove the capsicums from the grill and let them cool for a minute. Serve warm for a delightful breakfast or snack that’s loaded with flavor!
Pro Tip: The muffin tin ensures the capsicums stay upright, and using a variety of colors makes the dish visually stunning and perfect for entertaining.
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