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Egg and Lardon Stuffed Red Peppers

Red pepper stuffed with eggs and lardons


  • 4 large red bell peppers
  • 6 eggs
  • 200g lardons (or bacon), diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil
  • Fresh parsley for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the red peppers and remove the seeds and membranes. Place them on a baking dish, standing upright.
  3. In a skillet, heat a drizzle of olive oil over medium heat. Add the diced lardons and cook until they start to brown and render their fat.
  4. Add the chopped red onion and minced garlic to the skillet with the lardons. Sauté until the onion is soft and translucent, about 3-4 minutes.
  5. Sprinkle paprika over the lardon mixture and stir to combine. Cook for another minute to let the flavors meld together. Season with salt and pepper to taste.
  6. Divide the lardon mixture evenly among the hollowed-out red peppers, filling each one about halfway.
  7. Carefully crack an egg into each red pepper on top of the lardon mixture.
  8. Season the eggs with a little more salt and pepper.
  9. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny.
  10. Once done, remove the stuffed red peppers from the oven and let them cool for a few minutes.
  11. Garnish with fresh parsley if desired, and serve hot.

Enjoy your Egg and Lardon Stuffed Red Peppers! They make a flavorful and satisfying meal for breakfast, brunch, or even dinner.

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