HOW TO MAKE BELL PEPPERS STUFFED WITH JAPANESE EGG TARTAR SAUCE

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Prepare 10 eggs by making small cracks at the bottom of each egg.

Place the eggs pointy side up in a pot and add water halfway up the eggs.

Cover the pot with a lid and bring to a boil.

Once boiling, turn the heat to low and simmer for 8 minutes.

After 8 minutes, transfer the eggs to ice water to cool them down.

While the eggs cool, cut the bell peppers in half and remove the stems and seeds.

Season the inside of the bell peppers with salt and pepper.

Cut half an onion, peel it, and slice it into small pieces.

Once the eggs are cool, remove the shells and place the eggs in a bowl.

Mash the eggs with a masher or fork, being careful not to make them too small.

Add the minced onion, 3 tablespoons of mayonnaise, 1 teaspoon of garlic paste, and salt and pepper to taste to the bowl with the eggs.

Mix everything together until well combined to create the Japanese egg tartar sauce.

Prepare a baking sheet lined with parchment paper.

Fill each bell pepper half with the egg tartar sauce mixture.

Top with shredded mozzarella cheese as much as you like.

Place the stuffed bell peppers in the oven at 250°C for 20 minutes.

Add some black pepper on top if desired before serving.

Equipment Needed

Spice Level:

Allergens