Pepper Pot Recipe

  1. Use non-stick spray on cookie sheet, cut bottoms of peppers to sit level and core out the middle and remove seeds.
  2. In mixing bowl, combine and mix all ingredients, except parsley.
  3. Fill mixture to top of peppers and bake at 350 for 25-30 minutes depending on oven. Remove from oven and dust with parsley.


*This recipe is fridge friendly. You can use mayo or sour cream and add any leafy greens and desired grated cheese, or other veggies.

  • 2 Bell peppers – halved with seeds removed.
  • 1 ½ cups diced hard boiled eggs
  • 1 ½ TBSP Sour cream
  • Cayenne pepper to taste
  • 3 tsp. Fresh squeezed lime juice
  • Sprinkle of Parsley