Pepper and Egg Sandwiches

Grilled Bell Pepper and Egg Sandwich

The cheese seals the egg into the pepper cup.

The cheese seals the egg into the pepper cup.

I’ve been looking for more (any?) meatless options in our meal plan, and when I stumbled across Bryn’s post about grilled bell pepper and egg sandwiches over at, I had to give it a try.

I did make a few changes, not the least of which was serving the pepper and egg in a pita. Pitas are fun! Pitas are cool! Pitas are… the only bread I had in the house. Still, it worked just fine.

This recipe makes four sandwiches. I won’t presume to say how many people that feeds.


  • 2 large bell peppers
  • 4 eggs
  • 2 slices provolone cheese, halved
  • Pita bread
  • Kosher salt
  • Freshly ground pepper

The Assistant isn’t a huge fan of eggs, so I went with the hard sell.


Preheat your grill to medium.

Carefully core the pepper, cutting as close to the green stem as possible (as Bryn reminds us, you want a “cup” that will contain the egg). Halve the pepper lengthwise and remove seeds and ribs.

Season each pepper half with kosher salt and freshly ground pepper, to taste. Crack one egg into each pepper “cup.”

Carefully transfer the peppers to the grill and cook, covered, for about 12 minutes or until the peppers are lightly softened and charred and the eggs are set.

Warm the pitas on the grill. As the pitas are warming, add the provolone to the egg and allow to melt. When the cheese has melted, carefully insert the pepper into the pita pocket.

"Better with bacon." Next time.

“Better with bacon.” Next time.


“Well… I have to say that it would be better if there was less pepper and more of something good… like bacon.” I also made him a pepper-free alternative that was just egg and cheese in a pita cup, with sides of strawberries and watermelon.

He didn’t dare say it, but I suspect that The Husband agreed. He liked the pita, though, and suggested that I keep a package on hand in the freezer for sandwich-related emergencies.

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