Egg, Bacon, and Cheese Stuffed Peppers

We actually hit 58 degrees the other night. The leaves are starting to fall from the elm trees already and for the first time in my Oklahoma life I’m just a teensy bit sorry to see summer go so soon.

Our counter is piled high with red (and green) tomatoes, peppers and cucumbers…still cucumbers (I’ve made more pickles this year than I can count.) We even have a few strawberries and some knobbly carrots that look like they didn’t know which way was down.

A friend of mine gave me red peppers from her garden that were just amazing (Thanks, Libby!). I roasted a bunch of them and put them in everything from Eggs Florentine to Mac and Cheese with Caramelized Onions. You can’t get much better than that!

These Breakfast Peppers come pretty close. I had to make them twice just to make sure because I’ve never been a fan of stuffed peppers. This is a whole different story.

IMG_0436

One thing I love about these is that I don’t feel like I need extra carbohydrates to go with it or to fill me up. Two pepper halves make a very satisfying and delicious breakfast.

Here’s what you need…

Egg, Bacon, and Cheese Stuffed Peppers

Serves 4

  • 4 medium to large red peppers (You can also use green, or yellow for that matter.)
  • 6 slices Applegate Farms smoked turkey bacon (or bacon of your choice)
  • 7 eggs
  • 2 T. milk or cream
  • pinch of salt
  • 4 oz cream cheese
  • 4 oz Parmesan, freshly grated

Heat oven to 375 degrees.

Cut peppers in half lengthwise and remove seeds and membrane, being careful not to cut through the pepper. It’s helpful to get peppers with 4 bumps on the bottom (There’s probably a technical name for those…) and cut them so they balance by themselves, but if your peppers are oddly shaped like mine were, place them in a ramekin or muffin tin to balance them out.

Cut or tear bacon into pieces and saute in a skillet until cooked through. Divide evenly between pepper halves.

Beat eggs, milk and salt together (You can go crazy here with herbs, too, if you like) and pour over bacon, filling the peppers just before the point of overflow. (Am I explaining things weird today or what?!)

Slice cream cheese thinly and layer over egg mixture. Top with grated Parmesan.

Bake for 35 minutes or until eggs are set. Let cool slightly before digging in.

IMG_0449

If you happen to have enough refrigerator space (Mine is stuffed with pickles [1 gallon jar, one 1/2 gallon jar, and 2 quart jars to be precise], sauerkraut, milk kefir, water kefir, creme fraiche, lacto-fermented peppers, plus groceries for a week… I really need another refrigerator for this fermented stuff!), you could assemble these the night before and pop them in the oven for a quick breakfast. As it is, it takes 10-15 minutes to assemble and 35 minutes to bake.

Hope you all are enjoying the last days of summer!

Zucchini Linguine with Mango, Goat Cheese, and Walnuts

It was way past lunch time and we arrived home hungry and a bit tired. Cleaning two houses kinda does that to us sometimes.

I’m not sure why I didn’t just grab a jar of leftovers from the frig and chow it all down cold. But hunger, I’ve decided, can wait – and is much more satisfied with a meal more purposefully made.

I had accidentally ordered 8 pounds of organic zucchini from our coop, so I pulled one of those beauties out of the refrigerator. They are the perfect size – nice and small, so the seeds aren’t so THERE, if you know what I mean.

I don’t know what happened after that…I added what sounded good at the moment and this quirky dish just came together. I was about to sit down and devour it one savory bite at a time when I thought, This is something to blog about.

I hesitated.

I was hungry and my camera was upstairs, which seemed far, far away at the time. I took one bite…and tore myself away. I just had to share this – as crazy as it was and as good as it was, I didn’t want you all to miss out.

So here it is…just in time to rescue you from loads of garden zucchini – or accidentally large purchases. To keep it local, use peaches from the farmer’s market instead of mango. (I was out of peaches.)

IMG_0010

Needless to say, I didn’t bother with food arrangement or fussing with making it look pretty. I just dumped it on the plate. Yep, that’s what this food blogger does when she’s really hungry and doesn’t think she’ll be sharing something with the rest of the world. Hello, real life!

Zucchini Linguine with Mango, Turkey Bacon, Goat Cheese, and Walnuts

Makes 1 main course serving.

Prep time is approximately 10 minutes.

3 slices Applegate Smoked turkey bacon, sliced into strips longwise.

1 zucchini, sliced thinly longwise, then sliced again to make long, thin “linguine noodles”

1/3 mango or one peach, thinly sliced

1 oz. goat cheese

1 oz. walnuts, lightly chopped

fresh ground pepper

Heat a medium skillet and grease with a small amount of butter or olive oil. Add bacon strips and saute for a couple minutes. Add zucchini strips and cook just until barely tender. Turn out onto a plate and crumble the goat cheese on top. Place the walnuts in the skillet over medium heat and toss around for a minute. Arrange mango over the zucchini, add the walnuts and douse with a good amount of fresh ground pepper.

Take a bite and write in the comment section below what you think of this combination of deliciousness. Enjoy the remainder of your meal.

IMG_0007