Roasted Peppers Recipe Eggs
4 red, yellow or orange bell pepper, washed
1 large onion, chopped
1 pound mushrooms, cleaned and sliced
1 tablespoon olive oil
1 tablespoon Vegeta or vegetable bouillon granules
8 large eggs
1 tablespoon chopped fresh parsley
1 cup grated yellow cheese
Heat grill or large stovetop grill pan to medium-high. Cut the peppers in half vertically and remove the seeds and membranes, being careful not to poke a hole through the flesh. Place peppers, cut-side down on grill or pan and cook, turning twice for a total of 10-15 minutes or until they begin to char lightly and start to soften.
Meanwhile, in a large skillet, add olive oil, onions and mushrooms and sauté over medium heat until almost done. Sprinkle Vegeta over, and mix and cook until done. Place 1/8 of the mixture in each pepper half, but don’t overfill because the egg will slip out. Crack an egg onto each filled pepper. Sprinkle with black pepper. Return to the grill and cover, or return to the grill pan and cover with a pot lid or aluminum foil. Cook until the egg sets. Sprinkle grated cheese on top and cook until melted.