The stuffed eggs with peppers are very tasty, easy, and quick this time made with Easter in mind, and everyone knows they are the most used appetizer with the most variations.
I prepare stuffed eggs in many versions and they are always liked, not only at Easter so unleash your imagination.
These stuffed eggs with peppers are perfect for a stand-up buffet, birthday, or occasion, they will be the perfect appetizer for any event.
A perfect homemade preparation to do in advance as they are eaten cold.
Below I leave you other versions of stuffed eggs and then immediately after the photo let’s find out how to prepare stuffed eggs with peppers!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for stuffed eggs with peppers
- 6 eggs
- 1 yellow bell pepper
- 1 red bell pepper
- 1 clove garlic
- 7 oz fresh spreadable cheese
- 6 black olives
- to taste salt
- to taste pepper
- 2 tablespoons extra virgin olive oil
Tools
- 1 Immersion Blender
Preparation of stuffed eggs with peppers
To prepare the stuffed eggs with peppers, first cook the eggs starting with cold water and room temperature eggs.
Once it boils, count 7 minutes then turn off and cool under cold running water.
You can follow my guide on how to peel hard-boiled eggs.
Wash the peppers, remove the stem and internal seeds, and cut them into small pieces.
Heat the oil in a large pan and fry the whole but crushed garlic clove, when it starts to sizzle add the peppers and remove the garlic.
Let the peppers stew for 10 minutes, stirring occasionally to flavor.
Check the cooking and if they are still too hard, cook a few more minutes, salt at the end of cooking.
Once the peppers are cooked, place them in the cup of your immersion mixer and blend them well until you have a coarse cream.
If you like to see pieces of peppers, blend for a few seconds.
Now add to the pepper cream the spreadable cheese and mix with a wooden spoon to combine, adjust the salt.
Cut the hard-boiled eggs in half, remove the yolks and put them in the bowl with the pepper and cheese cream, mix well to incorporate.
Place the empty egg whites on a tray where you can add some salad, arugula, or lamb’s lettuce, whatever you like, and stuff each half egg with the pepper and cheese mixture.
Season with a grind of black pepper, refrigerate for at least 1 hour before serving the stuffed eggs with peppers.
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How to store stuffed eggs with peppers
Stuffed eggs with peppers can be stored in the fridge for up to two days in an airtight container.
Other recipes
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