Bacon and Egg Stuffed Mini Bell Peppers

Ingredients

• 12 pieces mini bell peppers
• 6 slices bacon
• 4 pieces large eggs
• 50 grams creamy goat cheese
• 1 tablespoon chopped chives
• to taste black pepper
• 1 teaspoon olive oil

Cooking instructions

1. Preheat oven and prepare peppers — Preheat your oven to 180°C (350°F). Cut mini bell peppers in half lengthwise and remove seeds and membranes carefully.
2. Cook bacon — In a skillet over medium heat, cook bacon slices until crispy. Drain on paper towels and chop into small pieces.
3. Prepare filling — In a bowl, whisk eggs lightly and mix with goat cheese, chopped bacon, and olive oil. Add black pepper to taste.
4. Stuff peppers — Arrange the pepper halves on a baking tray. Spoon the egg and bacon mixture evenly into each pepper half.
5. Bake — Place the tray in the oven and bake for 15-18 minutes, or until the eggs are set and peppers softened.
6. Garnish and serve — Remove from oven, sprinkle chopped chives on top, and serve warm or at room temperature.