GRILLED PEPPERS WITH EGGS
Portions : 4 - Preparation : 15 minutes - Cooking time : about 30 minutes
Ingredients
- 4 Québec eggs
- 4 peppers, any color
- 3 jalapenos, membranes and seeds removed
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 45 ml (3 tbsp.) balsamic vinegar
- 250 ml (1 cup) cooked white rice
- 125 ml (1/2 cup) 35% cooking cream
- 250 ml (1 cup) cheddar cheese, grated
- Salt and pepper to taste
Preparation
- Preheat barbecue to maximum heat.
- Cut tops off peppers and core.
- Chop jalapenos.
- In a bowl, combine jalapenos, onions, garlic, balsamic vinegar, salt and pepper.
- Grill the onions and jalapenos on a barbecue grill covered with a cooking mat for 5 minutes, turning regularly. Check seasoning.
- Divide the rice among the peppers, place them on the barbecue grill, turn off the heat under the peppers, close the lid and cook indirectly for 8 minutes.
- Divide the prepared grilled vegetables between the peppers, crack an egg, then spread the cream and grated cheese.
- On the barbecue grill, still cooking indirectly, place the stuffed peppers, close the lid and cook for 15 minutes, until the egg is cooked to your liking.
