Pepper Gyeran-Jjim
User Reviews
5
Pepper Gyeran-Jjim
Description
This recipe hollowing bell peppers creates natural bowls for a lightly seasoned egg mixture combined with finely chopped carrot and chives. The beaten eggs are infused with garlic powder, salt, and black pepper, offering mild aromatic notes. Filling the peppers almost to the top and optionally topping with cheese before baking in a humid oven environment results in an evenly cooked, smooth egg custard held by the tender roasted pepper.
The gentle baking method at 200°C with water nearby to maintain moisture prevents drying and results in a creamy, soft texture without browning. The carrot and chives contribute mild sweetness and fresh flavor that complements the eggs and peppers. The finished dish makes a delicate appetizer or side dish highlighting the natural bell pepper shape.
Ingredients
- 3 bell peppers medium; capsicums
- 1/3 carrot
- 5 chive stems
- 6 egg beaten well
- 1 teaspoon garlic powder
- salt
- black pepper
- cheese optional, grated
Instructions
- Preheat the oven to 200˚C (400˚F).
- Cut the tops off the capsicums (bell peppers) and hollow them out without piercing to make three bowls.
- Chop the carrot and chives. Mix with the beaten eggs, garlic powder, and a good amount of salt and pepper.
- Fill the capsicums (bell peppers) with the egg mixture up to 5 millimeters (1/4 inch) from the top. You can fill the remaining space with a handful of grated cheese, if desired.
- Put the stuffed capsicums (bell peppers) and tops on a baking tray. Place a small ramekin filled with water next to the capsicums (bell peppers) to prevent them from drying out during cooking and bake for 30 minutes, or until the eggs are set.
User Reviews
Overall Rating
5
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