Egg and Corn Stuffed Bell Peppers

 

Don’t we all love Sundays?

 

They are the best days of any week. A day full of endless possibilities: a long walk or a movie or a game of table tennis or anything at all. Sundays are also synonymous with laziness. 

But when I wake up late, refreshed and cheerful on any Sunday. That day begins with my experimental breakfast. This recipe originates from one of those crazy mornings.

 

My fridge is on the verge of emptiness.

 

Usually not the case on Sundays. My fridge is full of fresh vegetables by Saturday for the coming week.

Today, however, I have only bell peppers, a bunch of cilantro, eggs, corns, peas, green chilies, potatoes, tomatoes left from last week’s grocery. 

 

What to make?

 

I am not in the mood for traditional breakfast using eggs or potatoes. Oats are entirely out of the picture for today. 

Well, I remember the potato stuffed bell pepper my mother cooks. However, they are more suitable for lunch and taste better with paratha(bread). That is a lot of work. Let’s skip them.

I considered why not substitute the potato with eggs and corn?

So, I embark upon the journey of cooking this random recipe: Egg and Corn Stuffed Bell Peppers.

 

Let’s make it!

 

Start by pre-heating the oven to 400 K/200 C.

 

 

First, I whisk four eggs together.  Finely chop cilantro and two red chilies. Next, rinse and dry the red and green bell peppers, split them in half and take out the seeds. If I had yellow or orange bell peppers, I would have used them too. The result would to too colorful!

As I mention, my fridge is empty, so no cheese. That is one ingredient I will add the next time.

Take a bowl with water, add corn and microwave for two minutes.

Next stir in the whisked egg, green chili, corn, cilantro, salt, red chili powder and coriander powder together.

 

 

I don’t want to handle the mess of leaking eggs afterward. Trust me difficult to wash off. So I wrap my dish in foil. 

Bell peppers need to become a little soft. Therefore, I brush the outer part of bell peppers with oil and place them on the tray. 

Now pour approximately 1/3 cup of egg batter into each of these bell peppers. Later place the tray in the oven for 25 minutes or until the egg cooks and the bell peppers are lightly brownish from the outside.

The result: Egg and Corn Stuffed Bell Peppers

The bell peppers are soft and egg batter inside perfectly cooked. The combination of corn, egg and bell peppers feels divine on the taste buds. The green chilies make things hot whenever they came. Otherwise, these stuffed peppers taste sweet and sour. 

We ate these just out from the oven. They were super hot and delicious!

 

 

 

 

Do leave your thoughts when you try this one.

What would you cook with the ingredients left in my fridge: bell peppers, a bunch of cilantro, eggs, corns, peas, green chilies, potatoes, tomatoes?