Recipe by Susan Hood
"This is an attractive and easy meal to make. It tastes good with a side of spinach cooked in sesame oil."
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roma (plum) tomato, seeded and chopped
dried tarragon, or to taste
dried basil, or to taste
salt and ground black pepper to taste
shredded Cheddar cheese, or to taste
red bell pepper, top and seeds removed
Very Nice! While I kept faithfully to the ingredients, I changed up the presentation and cooking method. First, I couldn't find any red bell peppers I liked, I used orange - the recipe works with any bell pepper. And instead of putting the mixture into a whole bell pepper, I cut the peppers in half lengthwise, so the egg part is more visible. I think its prettier presentation. I also used crumpled foil to keep the peppers from rolling when putting in or taking out of the oven. All in all, a great idea - I will put this on my regular rotation!
I also changed it up a little bit based on what I had. I substituted tarragon with thyme and feta cheese for cheddar. Goes great with a black bean soup! Thanks!
Love this! And it's a great way to add both protein and veggies to your diet at breakfast time. I made several and reheated them over the next couple of days to have a quick, veggie-filled breakfast before work each morning.
This was a simple recipe that turned out very tasty. My whole family like it including my two young children. A nice change from other stuffed pepper recipes! The only change I made was increasing the amount of cheese - which I would highly recommend.
Definitely enjoyed this one! Simple and yummy, used yellow bell peppers.
I added cooked sausage and followed another reviews advice by propping up bell pepper halves with tin foil. This was a hit with the family--and so much better than regular boring stuffed pepper recipes.
* Percent Daily Values are based on a 2,000 calorie diet.
Bell Pepper Frittata
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
** Calories: 307
** Calories from Fat: 183
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