- 6 pack Pure Flavor® Sweet Bell Peppers
- 12 eggs
- 2 cups finely chopped kale
- ½ onion, finely chopped
- Olive oil
- Fresh basil for garnish
- Salt and pepper to taste
Preheat oven to 350º F.
Cut the peppers in half and remove seeds. Rub some olive oil all over the peppers. Put the finely chopped kale and onion in the pepper creating a hollow for the egg.
Carefully break the eggs, one at a time, into a small ramekin and slowly pour into each pepper, taking care not to overflow the egg. Repeat until each pepper is filled. Season with salt and pepper.
Bake for about 12-15 minutes or until the whites of the eggs are set.
Garnish with some freshly chopped basil and serve hot or room temperature.