Best 3 Peppers N Egg Hero Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with Peppers N' Egg Hero, a recipe collection that celebrates the harmonious blend of colorful bell peppers and fluffy eggs. Dive into a symphony of flavors with three distinct recipes: the classic Peppers N' Egg stir-fry, the tantalizing Peppers N' Egg sandwich, and the indulgent Peppers N' Egg pasta. Each dish showcases the vibrant colors and crisp texture of bell peppers, complemented by the velvety softness of eggs. Experience the versatility of peppers and eggs as they transform into a flavorful stir-fry, a hearty sandwich, and a creamy pasta dish. Get ready to elevate your taste buds and discover new favorites with Peppers N' Egg Hero.

Let's cook with our recipes!

PEPPER 'N EGG HOAGIE



Pepper 'N Egg Hoagie image

I have hemmed and hawed about putting this recipe on here because a dear friend of mine that owned a sub ship in Pattsburgh, New York gave it to me. He's retired now, so I don't think he would mind. Now this is something that you just have to try before making up your mind about it. I was pregnant with my son when we lived...

Provided by Linda Griffith

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 7

4 medium hoagie buns (only italian)
1 small jar of pasta sauce or you can use your own
1 medium red bell pepper
4 large eggs, eaten with a splash of cream or milk
1/2 c parmesan cheese
salt and pepper to taste
drizzle of olive oil

Steps:

  • 1. Cut and seed one large red pepper, and cut into one inch strips. Coat skillet with olive oil. Cook peppers in skillet on low heat until they are soft. In the meantime, beat eggs with a splash of cream, salt and pepper and garlic salt. Pour eggs in with the peppers and stir until done, incorporating the pepper into the eggs. Spread buns or sliced Italian bread with pasta sauce and layer on the eggs. Sprinkle each with fresh parmesan cheese. I usually wrap mine in foil and stick in the oven for a little while to get the buns soft and warm.

SCRAMBLED PEPPERS AND EGGS



Scrambled Peppers and Eggs image

As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.

Provided by Mark Bittman

Categories     breakfast, dinner, lunch, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, chopped
2 red bell peppers, chopped
2 poblano or Anaheim chiles, chopped
1 fresh hot green chile (like jalapeño), chopped, optional
1 tablespoon minced garlic
Salt and ground black pepper
4 eggs, beaten

Steps:

  • Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
  • Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
  • Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams

SCRAMBLED EGGS WITH PEPPERS



Scrambled Eggs With Peppers image

This dish, a classic piperade from southwestern France, is a great way to use those vitamin-rich peppers still abundant in farmers' markets. You can mix and match peppers here. Just be sure to cook them for a long time so that their juices infuse the eggs.

Provided by Martha Rose Shulman

Categories     breakfast, dinner, easy, quick, weekday, main course

Time 45m

Yield Serves four to six

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
2 large or 3 medium red peppers, or a combination of red and green peppers, diced (about 1 to 1 1/4 pounds)
1 Anaheim pepper, diced (optional)
2 plump garlic cloves, minced
Salt to taste
1 pound tomatoes, seeded and grated, or peeled, seeded and diced; or 1 (14-ounce) can, drained
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Freshly ground pepper to taste
6 eggs

Steps:

  • Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the peppers. Cook, stirring often, for five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about one minute. Add the tomatoes, thyme, salt and pepper. Bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, and reduce the heat. Simmer over low heat for another 15 to 20 minutes, stirring from time to time, until the mixture is thick and fragrant.
  • Beat the eggs in a medium bowl and season to taste with salt and pepper. Turn the heat to medium, and stir in the eggs. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • When choosing bell peppers, look for ones that are firm and brightly colored. Avoid peppers with blemishes or bruises.
  • To easily remove the seeds and ribs from a bell pepper, cut it in half lengthwise and use a spoon to scrape out the seeds and ribs.
  • If you don't have a wok, you can use a large skillet or frying pan instead. Just make sure it's big enough to hold all of the ingredients comfortably.
  • Be careful not to overcrowd the pan when cooking the peppers and eggs. If you do, the eggs will steam instead of fry.
  • Season the peppers and eggs to taste with salt, pepper, and other desired seasonings.
  • Serve the peppers and eggs immediately over rice, noodles, or your favorite side dish.

Conclusion:

Peppers n' Egg is a quick and easy dish that's perfect for a weeknight meal. It's also a great way to use up leftover peppers and eggs. With its colorful appearance and delicious flavor, this dish is sure to be a hit with the whole family. So next time you're looking for a simple and satisfying meal, give Peppers n' Egg a try!

Related Topics