Quail Eggs in Mini Bell Peppers
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Makes: 10 pieces. Total time: 15 minutes.
10 quail eggs
5 Bellafina peppers (2.5 – 3 inches long)
Salt & pepper to taste
Optional: 1 tablespoon grated Parmesan, or 1/2 tablespoon finely minced parsley leaves for garnish
Preheat oven to 350F. Spray a baking pan with oil or a non-stick spray.
Cut each mini bell pepper in half length-wise, leaving the stem on. Remove any seeds and inside pith.
Carefully crack a quail egg into each pepper half. Sprinkle with salt & pepper to taste.
Carefully arrange the Bellafina peppers in the baking pan. Some pieces might need to be propped up against the side of the pan or against another pepper, if they don’t have a flat bottom. Bake at 350F for 5-10 minutes, depending on how you want your egg cooked. 5 minutes yields a pretty runny egg. 10 minutes is a solid egg.
Remove from heat and sprinkle with grated cheese and/or chopped parsley.
From babaganosh.com