These filling little polenta cups are a unique breakfast that you can totally adapt to your own tastes. Use any color of bell pepper, switch up the cheeses and toppings, make it your own! Bulk it out with some Air Fryer Breakfast Potatoes or Spicy Harissa Roasted Sweet Potatoes with Yogurt for a super filling breakfast or brunch!

pepper polenta egg cup

Breakfast Polenta Stuffed Peppers

A tasty vegetarian breakfast recipe with cheesy polenta stuffed peppers, topped with poached eggs and smoky mayo.
2 egg cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
5 from 1 rating
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Ingredients

  • 1 sweet pepper
  • 2 eggs
  • 3 Tbsp cornmeal
  • 4 Tbsp boiling water
  • ½ cup cheddar cheese
  • 2 Tbsp mayonnaise
  • ¼ tsp smoked paprika

Instructions 

  1. Prepare the stuffing for the peppers by mixing together the cornmeal, cheese and water in a small bowl.
  2. Prepare the smoky mayo topping by mixing the smoked paprika into the mayonnaise.
  3. Prepare your pepper by slicing off the top, and then cutting vertically into 2 pieces. Place them facing down on a baking sheet, and place under the grill / broiler for about 5 minutes, until they are charred.
  4. Turn them over and stuff with the polenta mixture. Push them together on the pan to avoid the mixture spilling out onto the baking sheet.
  5. Bake for 15 minutes at 200C / 390F.
  6. Poach the eggs and place them on the top of the pepper cups, with a dollop of smoky mayo on top.
Cuisine: European
Course: Breakfast
Author: Christine Melanson
Serving: 1g, Calories: 347kcal, Carbohydrates: 14g, Protein: 15g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 15g, Cholesterol: 222mg, Sodium: 365mg, Fiber: 2g, Sugar: 2g