Western Omelet Stuffed Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 759
- Total Fat
- 64
- Saturated Fat
- 22
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 36
- Cholesterol
- 316
- Sodium
- 858
- Total: 1 hr 20 min
- Active: 50 min
Ingredients
2 large red bell peppers, halved down the middle, stemmed and seeded
Kosher salt and freshly ground black pepper
5 to 6 tablespoons extra-virgin olive oil
1 pound ground pork
1 teaspoon fennel seeds
1/2 cup (cooked) ham, finely diced
1/2 teaspoon paprika
1 medium red onion, diced
6 scallions, minced
10 to 12 sprigs fresh flat leaf parsley, chopped (stems and all)
1/2 cup grated extra-sharp Cheddar
2 tablespoons unsalted butter
4 large eggs
Directions
- Preheat the oven to 375 degrees F.
- Arrange the pepper halves, cut side up, on a nonstick baking sheet. Sprinkle the interiors with salt and pepper and drizzle with the 2 tablespoons oil. Place in the center of the oven and roast until they are juicy and somewhat softened and tender, 10 to 15 minutes. Remove from the oven.
- Heat a large skillet and add 1 tablespoon oil until it begins to smoke lightly, then remove the skillet from the heat and break up and sprinkle in the pork in an even layer. Return the skillet to the heat and add the fennel seeds, salt and pepper and mix to blend. Cook over medium-high heat until browned and cooked through, 5 to 8 minutes. Remove the meat with a slotted spoon to a bowl and keep warm.
- In the same skillet, add another tablespoon oil and brown the ham over medium-high heat, 5 to 7 minutes. Sprinkle with the paprika. Remove with a slotted spoon and add to the cooked ground pork. Add the onions and scallions to the skillet with a pinch of salt and the remaining 1 to 2 tablespoons oil. Cook over medium heat until the onions are translucent and yielding, 5 to 8 minutes. Stir the onion and pork mixture together. Stir in the parsley. Taste for seasoning.
- Divide the stuffing and fill all of the pepper halves. Top the peppers with the cheese and bake until piping hot, 15 to 20 minutes.
- Heat 2 medium skillets over medium heat and add half the butter to each. When it begins to brown, crack 2 eggs, with space between, into the butter. Lower the heat, sprinkle them lightly with salt and cook 2 to 3 minutes or longer, if desired.
- Arrange the pepper halves on a serving platter; top each pepper with an egg.