Unfortunately my children had high fevers, croup, and pneumonia for the last two weeks. It broke my heart to see my babies that sick. I did everything in my power to make them feel better, while also spending several days at the doctor’s office and getting chest x-rays. My poor baby girl barely made it out to trick or treat because she felt so miserable. They both still have lingering coughs, but I am so glad they are feeling better.
While I was waiting for my son’s prescription, I picked up a Good Housekeeping magazine and was flipping through pages when I came across a recipe for a Roasted Pepper and Egg breakfast that sounded super good and healthy. I put my own twist on it and I was really happy with how it turned out. I am a huge fan of breakfast burritos, but loved this idea of filling ingredients in a roasted pepper instead of a tortilla. The recipe in the magazine used a roasted red pepper from a jar, but I found a good way to roast peppers on allrecipes.com and it worked perfectly. I will definitely be making this meal again!
Roasted Pepper with Egg, Cheese, and Kielbalsa is packed with protein and fills you up for hours! You can use any breakfast meat you choose, but I had turkey kielbalsa and it was a great addition to the filling! I also enjoyed using a garlic and herb goat cheese for a little extra flavor! I received fresh basil from our CSA order and used little snips of it on top! This breakfast has an amazing combination of flavors!
- Preheat your oven's broiler
- Use two teaspoons of vegetable oil for one pepper (Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled)
- Coat the pepper with oil, making sure to coat the inside folds of the pepper (A pastry brush worked well, but fingers will work)
- Put the pepper on a baking sheet and place the baking sheet on the highest rack in your oven
- Watch the pepper carefully
- When dark splotches begin to appear on the peppers, remove the baking sheet from the oven
- The peppers will be very hot, so use tongs to carefully turn the pepper over
- Return the sheet to the oven
- When the top of the pepper begins to darken again, remove it from the oven and place it into a large bowl and cover it with plastic wrap, making sure that it is sealed air-tight all the way around (the steam from the trapped hot pepper will loosen the skin)
- Once the pepper is cool enough to handle (probably about 15 to 20 minutes), pull the stem out of the pepper
- Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper
- Lift the pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length (The bulk of the seeds and pulp should drop out the bottom)
- With the backside of a knife, slit open the side of the pepper and spread out (ribbed side up)
- With the dull side of your knife, scrape off any of the ribs or membrane that are still in the pepper
- In a bowl, beat egg with milk
- Heat canola oil in skillet
- Add egg mixture and 1/2 oz goat cheese to heated canola oil and scramble
- In a separate small skillet, cook the kielbalsa (or breakfast meat of your choice)
- Mix together scrambled egg/cheese and meat
- Fill the roasted pepper
- Top with more goat cheese crumbles and little slices of basil
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