6 Mucci Farms Sweet Bell Peppers
1½ cups shredded old cheddar
2⁄3 cups sliced shiitake mushrooms
3 tbsp. extra-virgin olive oil
1½ cups chopped smoked salmon
3 tbsp. chopped dill
2⁄3 tsp. black pepper
Slice tops off bell peppers; removing seeds and inner ribs.
Brush skin of peppers with oil and arrange in a baking dish cut side up. If the peppers do not sit flatly on its bottom, form a loosely crumpled ring of foil around the base to support the pepper.
In a large bowl, whisk eggs and stir in salmon, cheddar, shiitake, dill, and pepper. Ladle filling evenly among peppers.
Bake in preheated 400 ºF (204 ºC) oven for 30 minutes until tops are golden and egg is lightly puffed. Let cool a few minutes before serving.
Garnish with dill if desired.