Grilled Red Pepper Egg Cups



Vegetarian Without nuts

Nutritional Facts Per Serving

12 g
11 g
2 g
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 220
  • Lipides 15 g
    • Saturated fat  6 g
  • Cholesterol 205 mg
  • Sodium  350 mg
  • Carbs 11 g
    • fiber  2 g
    • Sugar  8 g
  • Protein 12 g


  • 4 large red peppers, halved lengthwise, seeded
  • 2 tbsp (30 mL) olive oil
  • 1/3 cup (75 mL) Sensations by Compliments Kansas City Style Smokey Barbecue Sauce
  • 8 Sensations by Compliments Edam Cheese Sliced
  • 8 eggs
  • 1/4 tsp (1 mL) each salt and black pepper
  • 2 tbsp (30 mL) finely chopped fresh cilantro


  1. Brush outsides of pepper halves with oil. Place, cut-sides up, on baking sheet. Brush insides of peppers with barbecue sauce. Place, cut-sides down, on grill preheated to medium-high. Cook 4 to 5 min., or until lightly charred and slightly softened. Remove from grill. Place a cheese slice inside each pepper half, pressing cheese against to sides. Crack an egg into each pepper cup. Season with salt and pepper. 
  2. Reduce heat to medium. Place peppers back on grill over indirect heat. Close barbecue lid. Cook 15 to 20 min., or until whites are just set and yolks are still soft, or to desired doneness. Sprinkle with cilantro to serve. 
  3. Check out the video HERE

• For oven version, broil both sides of peppers, then fill and bake in 350˚F (180˚C) oven.
• Served with grilled toast.

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