Recipe and Photos © MeagsEggs

Estim. Prep & Cooking Time: 30 mins

Bell pepper bowls Sasya cilantro
  • 4 eggs
  • 2 bell peppers (any color)
  • A few spoonfuls of Sasya Cilantro Dip
  • 1/2 cup shredded cheese 
  • 1/4 lb ground beef (skip for a vegetarian version)
  • Preferred seasoning (such as pepper, and fresh cilantro)
  • A few spoonfuls of olive oil
  • Tin foil
  • Defrost the ground beef (ideally overnight, but it’s okay to use your preferred last-minute defrost method, too)
  • Preheat the oven to 400 degrees Fahrenheit.
  • Chop each bell pepper in half, gutting each piece so they form makeshift bowls.
  • Set all 4 pepper bowls on a baking sheet. Use tin foil to create a small nest for each bowl so they sit securely upright. This will stop them from tipping over and letting the egg slide out while baking.
  • Add a little olive oil and your preferred seasoning to a medium-sized pan, and brown the ground beef. Be sure not to let the beef overcook, as you’ll be baking it, too. Feel free to skip this step for a vegetarian version.
  • While the beef cooks (remembering to stir it occasionally), spoon a little of Sasya Cilantro Spread.
  • Sprinkle shredded cheese inside each pepper bowl. It tasted great with mozzarella but would be delicious with Mexican-seasoned cheese, as well.
  • When you’ve finished browning the beef, scoop a little bit into each pepper bowl. Add a little more cheese and sauce if desired.
  • Use a spoon to make sure there is an indent in each pepper bowl, and then crack an egg into each indentation. It’s okay if the egg whites overflow a little, but make sure the tin foil is keeping the peppers up so the weight of the eggs doesn’t cause them to spill over.
  • Season to taste.
  • Bake in the oven for about 15 minutes, or until the egg whites have mostly solidified but the yolks are still runny. Let cool for a few minutes