Master the art of stuffed veggies, and you’ve claimed a place in the Mediterranean kitchen. From stuffed cabbage rolls; to stuffed koussa (zucchini); as well as Italian stuffed peppers and my recent Mediterranean stuffed peppers with rice and ground beef…We love using our stuffed veggies! Non of the above-mentioned stuffed beauties will disappoint. And you should totally try them at some point. But if this is your first rodeo so-to-speak, try your hand at these easy breakfast stuffed peppers.
Why this Easy Stuffed Peppers Recipe works
Here, colorful bell peppers make the perfect vessel for a quick vegetarian potato hash, cooked in EVOO and seasoned with favorite Mediterranean spices. In my book, you can’t go wrong with an earthy, warm mixture of aleppo, cumin, coriander and turmeric! Topping each stuffed pepper, an egg. Bake briefly and watch for the egg to soft-set. That melty egg yoke, once you cut through it, and it runs atop the layers of potato hash and the pepper shell…absolute perfection.
Prepare-Ahead…
If you like, you can prepare the peppers and cook the potato hash/stuffing the night before you plan to serve. Store each separately in the fridge tightly-closed containers. The next morning, stuff the peppers with the potato hash and add the egg on top, then bake as instructed.
More Recipes to Try
Middle Eastern Zucchini Baked Omelet 4.6 from 8 reviews Open-Faced Italian Breakfast Sandwich Mediterranean Grilled Zucchini Salad Za’atar Breaded Chicken Recipe Easy Egyptian-Style Potato Casserole
