AHP Baked Eggs & Peppers



Eggs are my favorite food. I put them on most entrees and side dishes, pasta, pizza, burgers, or plain asparagus. Bottom-line… I put them on everything… everything. Fried or poached eggs are nice, but once a week I try something new for my ongoing egg experiment. This morning I made AHP Baked Eggs & Peppers. I have baked eggs a million ways. They’re great baked in potatoes, tomatoes, or sauce… but peppers are my favorite.

AHP Baked Eggs & Peppers

cook time

approximately 40–45 minutes

oven temperature

375 degrees


4 servings


  • bell peppers: 2 (I prefer any but green.)
  • beef pastrami: 1 pound (depends on pepper size)
  • grape seed oil: 1T (not need if pastrami is fatty)
  • garlic: 2 cloves
  • eggs: 8
  • shredded parmesan cheese: sprinkle as desired
  • kosher salt
  • freshly ground pepper


  • dutch oven


  1. Preheat oven to 375 degrees.
  2. Cut bell peppers lengthwise and remove seeds. You can also cut off the top to make a little bowl but I have found that the ratio is off with too much pepper.
  3. Place peppers in dutch oven, season with kosher salt and freshly ground pepper.
  4. Roast for 15 minutes.
  5. Cube beef pastrami and mince garlic. Pastrami is highly seasoned so it probably won’t need any salt and pepper, but taste to confirm.
  6. Saute pastrami and garlic in grapeseed oil until browned.
  7. Remove peppers from oven.
  8. Drain liquid from peppers.
  9. Add a scoop of pastrami, then 2 eggs in each pepper. Season eggs with kosher salt and freshly ground pepper.
  10. Place stuffed peppers in dutch oven with lid and bake for 20 minutes.
  11. If you desire sprinkle parmesan cheese sprinkle over top a cook for the remaining 5 minutes with no top.
  12. Check periodically, once whites are set, the dish is done.
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