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Bell peppers are available year-round, but they're at their best in late summer, when they're more likely to come from a farm closer to home. Try them in everything from dips and salads to soups and stews.





  • 2 teaspoons olive oil
  • 1 bell pepper (any colour), cut into four 1/2-inch-thick rings
  •  4 large eggs
  • Coarse salt and ground pepper
  • 2 teaspoons grated Parmesan
  • 4 slices multigrain bread, toasted
  • 8 cups mixed salad greens


  • In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high.
  • Add bell pepper, then crack 1 egg into the middle of each pepper ring.
  • Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes.
  • Gently flip and cook 1 minute more for over easy.
  • Sprinkle with Parmesan and place each egg on a slice of toast.
  • Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

Fun and Surprising Facts

  • All red, yellow, and orange peppers start out green.
  • The color and taste change depending on how long they're allowed to ripen on the vine.
  • Choose peppers that feel heavy for their size and have glossy, smooth skin.
  • Buy organic whenever possible -- bell peppers are among the vegetables grown with the most pesticides.
  • When shopping for peppers to stuff, pick ones that are uniform in size and shape for even cooking.

nutritional information

Serving Size: 1/2 medium (85 g)  

  • Calories 15
  • Fat 0 g    
  • Sodium 25 mg
  • Potassium 125 mg
  • Carbohydrate 2 g
  • Fibre 1 g
  • Sugars 2 g
  • Protein 1 g
  • Vitamin A 2%
  • Vitamin C 110%
  • Iron 2%