Cheesy Egg-Stuffed Breakfast Peppers

A colorful and nutritious breakfast idea, these bell pepper halves are filled with an egg, corn, tomatoes, and topped with melted cheese for a complete morning meal.

Ingredients

• 1 bell pepper, halved and seeded
• 2 eggs
• 1/2 cup (75g) cherry tomatoes, halved
• 1/2 cup (75g) corn kernels (fresh or frozen)
• 1 cup (115g) shredded cheese
• Salt and pepper to taste
• Cooking spray

Instructions

1. Preheat oven to 375°F (190°C).
2. Place the pepper halves on a baking sheet and spray with cooking spray. Pre-bake them for 5 minutes to soften slightly.
3. Carefully crack one egg into each pepper half.
4. Top the eggs with the halved cherry tomatoes and corn kernels. Sprinkle generously with shredded cheese and season with salt and pepper.
5. Bake for 20-25 minutes, or until the egg whites are set, the yolk is cooked to your liking, and the cheese is melted and golden.

Enjoy!