Last updated on November 15th, 2018.
Roasted Mini Bell Peppers with Quail Eggs recipe. A fun party appetizer or snack, perfect for breakfast or brunch. Your guests will love these!
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I love trying anything different food-wise. I’ve always been curious to try ostrich eggs and quail eggs. I’ve seen ostrich eggs at the Union Square Farmer’s Market, but I can’t get myself to commit to buying a $30-40 ostrich egg. Get outta here. Can you blame me??
I’ve always thought it was so silly to buy expensive quail eggs when you can get so much more egg for your money if you stick to regular eggs.
Well, that’s still true. But look how adorable they are!! They look like someone splattered paint all over them. I couldn’t resist and decided to get the quail eggs. You gotta treat yourself sometimes, right?
As I continued shopping, I thought about how I was going to cook these quail eggs. I knew I wanted to make something special, since I wasn’t about to go scramble $5 worth of tiny eggs. So I ended up picking up a package of mini bell peppers. Let’s just stick to the mini theme, right?
I decided to keep it simple and make this mini bell peppers with quail eggs recipe. I really wanted to let the flavors of the bell peppers and the quail eggs come through, instead of drowning them in spices or cheese.
And boy oh boy did this come out delicious!!
I can’t say that the egg itself tastes that much different than a chicken egg. But it is just the perfect amount of egg in one bite – a tiny bit of yolk, a tiny bit of egg white, and all of this is inside a sweet roasted bell pepper.
It was GOOD. Plus it is just so cute. And there was a cute little stem to serve as the pepper holder. Perfection!
I would definitely get quail eggs again to make this recipe with mini bell peppers.
So if you ever see quail eggs in the store – give them a try!
A few tips to make this quail eggs recipe:
- Surprisingly, you need larger mini bell peppers than you would think. I thought since quail eggs are tiny I should use the smallest bell peppers in the bag. Nope! The quail egg overflowed. So I found that the bell peppers that are at least 2.5 inches long are the best for this quail egg recipe.
- It is also much easier to remove the seeds from the larger mini bell peppers, so it’s a win-win. Look for a bag of mini bell peppers that doesn’t just have teeny tiny peppers.
- I recommend grating your own Parmesan or Parmigiano-Reggiano cheese to get the freshest flavor, or at least buying the grated Parmesan from the fancy cheese section of your grocery store. The crumbled stuff from Kraft just won’t have the same flavor or texture. And a good nutty Parmesan cheese will really make the sweetness of the bell pepper stand out in this dish. I love using this type of zester to grate Parmesan cheese.
- This recipe is totally scale-able. You just need 2 quail eggs for every mini bell pepper, and a bit more Parmesan cheese if you want to make a lot of these.
These baked mini bell peppers with quail eggs make a great party appetizer, and are a great side dish for brunch. If you’ve got kids that eat eggs and bell peppers, these are a fun way to serve veggies and protein to kids. Basically, this recipe will put a smile on anyone’s face.
Make sure you also look at the other appetizer recipes posted on this blog. Here are some of my favorite finger-food party-favorites appetizer recipes:
If you enjoyed this recipe, please leave a rating below and don’t forget to save it on Pinterest for later!
Roasted Mini Bell Peppers with Quail Eggs Recipe
- 24 quail eggs
- 12 mini bell peppers (2.5 - 3 inches long)
- Salt & pepper to taste
- 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fresh parsley leaves , finely chopped
- Preheat oven to 350F. Spray or brush a medium-sized baking tray with olive oil.
- Cut each mini bell pepper in half length-wise, leaving the stem on. Remove any seeds and inside pith.
- Carefully crack a quail egg into each pepper half. Sprinkle with salt & pepper to taste. Add a pinch of grated Parmesan cheese and fresh parsley to each quail egg.
- Carefully arrange the bell peppers in the baking pan. Bake at 350F for 5-10 minutes, depending on how you want your egg cooked. 5 minutes yields a pretty runny egg. 10 minutes is a solid egg. Remove from heat and garnish with additional grated cheese and/or chopped parsley.