Egg-Salad Stuffed Roasted Bell Pepper

I am loving these Egg-Stuffed Bell Pepper boats. These vegetarian, low-calorie treats are super simple to make. Egg-Salad Stuffed Roasted Bell Peppers are perfect for breakfast, lunch or an evening tapas. For me, these are a breakfast food, best with a slice of your favorite whole grain toast for a late breakfast on the weekend. The creaminess of the egg on top of a warm and savory roasted bell pepper is just the perfect compliment to my coffee and couch on a Saturday morning.

Check out other Olive Sunshine Breakfast ideas!

My inspiration for this recipe came from watching one of my favorite foodies, Daphne Oz. If people say food brings them to life, she brings life to food. It is truly joyful watching her make and enjoy food with those she loves. Usually, I would just make her recipe and enjoy. I watched her make egg salad loaded beautifully into a bell pepper and topped with a tomato. This time I decided I would make it, but I was going to switch it up. While there are some similarities with our egg-stuffed peppers, I made two foundational changes. One, I lightened up the egg salad to be more Mediterranean Diet friendly. Two, I roasted the bell peppers.

Making the Egg Salad

One important element I did borrow of Daphne’s is the technique of grating the egg for the egg salad. The technique of grating the egg for egg salad is new to me. Now that I have tried it I am thinking why haven’t I always? Grating, rather than chopping, gives you a beautifully light and fluffy texture. It also ensures the yolk and white of the egg are more evenly distributed. Adding these light and fluffy slivers of egg to the rest of the Olive Sunshine lighter and healthier egg salad recipe took it over the top.

The Ingredients for Egg-Stuffed Bell Peppers

• bell peppers
• extra virgin olive oil
• goat cheese crumbles
• 4 eggs, extra large
• Greek yogurt (I use almond milk)
• white vinegar
• Dijon mustard
• celery
• fresh dill
• ground peppers (I use Aleppo and white pepper)
• Optional Toppings: Hungarian paprika, sliced olives

*regular ground pepper could be substituted

These easy to make, egg salad stuffed roasted bell pepper boats are healthy and full of flavor from the various herbs and spices. My favorite Aleppo pepper is from Penzeys. If you have never tried Aleppo pepper, you should. From Turkey, it has a little more heat than regular standard pepper, but softer than cayenne. There is a flavorful tartness that really livens up the Greek yogurt in this recipe. I love the blend of Aleppo pepper and white pepper together, but if you prefer traditional ground black pepper that will work as well. For me, dill and paprika, are a “must” when I make egg salad. I like an olive on these egg-stuffed pepper boats, but it is not a “must-have topping” for me. Sometimes, I add a jalapeno if I am feeling extra spicy!

Serving Sizes, Cutting the Bell Pepper

Cutting the pepper will differ depending on when and how you are serving these stuffed roasted bell pepper boats. If serving them as an appetizer at a party, or a tapas for friends, or even if part of a buffet for brunch, you would cut the pepper in smaller portions. In these cases, I cut each of the peppers in four, using the natural curve of each pepper as my guide. Most peppers have four of these little bell-curved areas, but if there are more (sometimes they have five) feel free to cut them a bit smaller. If it is more of a meal cut each pepper in half. For me, one half of roasted bell pepper, stuffed with egg salad, a piece of whole grain toast and coffee is a filling meal. For my Sweetheart, he would require two portions so plan accordingly!