I had this for lunch today. Two of them, actually. It was so good, I just had to share. I had it with a piece of home made whole wheat bread that I'd made using yeast cultured from a leftover artisan beer. Toasted, with cream cheese and jasmine flower jelly. I think it would also have been good with raspberry pepper jelly. I'm guessing one of these is roughly 150 calories, give or take, depending upon how much cheese is used. This recipe is easily multiplied in muffin tins. It lifts out easily with a slotted spoon - and the remaining juice is delish - chef's treat!.
For one serving, get a ramekin big enough to hold the bell pepper, but with a little wiggle room.
Preheat oven to 375 F.
Put the washed bell pepper in the ramekin and score the top with a knife so that when you cut it, the top edge will be level.
Cut the top off the bell pepper on a cutting board, and use kitchen shears to cut the web out of the inside, leaving the pepper whole.
Cut the edible parts of the top of the pepper off from the seeds and stem. Discard seeds and stem.
Chop the pieces from the top of the bell pepper with the slice of onion into medium to small pieces.
Place the whole bell pepper in the ramekin, and pour the chopped onion and remaining bell pepper inside.
Sprinkle inside with salt & pepper, and bake 15 to 20 minutes, or until the bell pepper is fragrant and starting to brown on the top. Pretty much cooked through.
Remove cooked bell pepper from the oven.
Working quickly, use a spoon to push the onion inside up the edges, making a well for the egg.
Crack the egg inside the pepper, and push the grape tomato halves around the edges OUTSIDE of the pepper. In the event the pepper cracks and the egg white leaks out, this prevents it from drying out as it bakes, and it tastes great, too.
Sprinkle with Parmesan cheese, chili powder, dried basil, and cayenne.
Bake at 375 F for 10 to 12 minutes, depending upon how you like your yolk. I usually do the jiggle test at about 9 minutes. The smaller the jiggle in the center, the more cooked is the yolk. Room temperature eggs will cook faster than eggs straight from the refrigerator.