Grilled Egg Pepper Cups


Nostalgic days at the cabin….what memories 🙂

I have some great childhood memories of going to the cabin ~ my grandparents, both sets, each had a cabin on Salmonier Pond in Newfoundland. They were within skipping distance of each other and I have amazing memories of being there, every summer, with cousins, aunts and uncles, and of course, my grandparents!

The fun we had swimming, boating, exploring and playing games while the adults played horseshoes and then cards late at night!  We slept in bunk beds, ate hot dogs, roasted marshmallows, caught minnows in the stream, drank pineapple pop, swimming in water so cold it turned our lips blue and we still didn’t want to get out.…I’m smiling as I write this as more and more memories are remembered ~ what I wouldn’t give to be there now. Such carefree days when we were free to explore and just be kids 🙂

As you embark on your May 2 – 4 weekend, remember to make memories that your children will remember and reflect on with a smile and hopefully they will pass that tradition on to their children!

Here is a quick little recipe to enjoy this weekend! Super easy, healthy and no cleanup…add everything to the pepper cup, give a little stir, and put it on the bbq.  A great recipe that uses any leftovers – ham, mushrooms, onions, bacon, veggies –  and O.M.G….SO TASTY!



Grilled Egg Pepper Cups (each pepper serves 1)


  • Peppers (red, green, orange, yellow – 1 pepper per person)
  • 1 TBSP grated cheese, any flavor (per pepper)
  • 1 TBSP diced meat (ham, crumbled bacon, sausage, steak) optional (per pepper)
  • 2 eggs per pepper (per pepper)
  • 1 tsp chopped herbs (parsley, basil, cilantro, chives) (per pepper)
  • Salt and pepper to taste


Preheat grill to medium heat, about 350 degrees. Grease grill.

Cup ½ inch off the top of each pepper.  Removed seeds and membranes. Save the tops of the peppers.

(I used a foil pan to make it easier to move the peppers to the bbq ~ Discovered that it is a great idea to leave the peppers in the foil tray to cook on the bbq as the peppers get a little tipsy when they soften and cook!!)


For each pepper, add 2 eggs, 1 TBSP grated cheese, 1 TBSP diced meat, 1 tsp herb.  Gently stir with a fork to mix together. Replace pepper tops.


Turn off one section of your bbq and carefully place peppers on the grill over the indirect heat (the area that you turned off ~ I put mind directly in the middle of the bbq). Close the lid and cook until peppers are tender and egg mixture is set and slightly puffed up, approximately 30 – 35 minutes. Serve with some fruit and whole wheat toast for a great nutritious meal!


NOTE:  To make smaller portions, just cut the pepper in half length wise and you get 2 pepper cups instead of one.  Follow recipe as above.



Loving this Life Living “Around the Bay” ~ DD

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