Breakfast Bell Peppers

Simple stuffed bell peppers with breakfast staples: eggs, bacon, and cheese. Serve with potatoes, salsa and sour cream.

Ingredients

  • 2 bell peppers

  • 1/2 cup fresh chives, finely chopped

  • 1 cup shredded mozzarella cheese

  • 1/2 cup shredded cheddar cheese

  • 4 large eggs

  • 4 strips cooked bacon

  • Salt

  • Pepper

Directions

  • Preheat oven to 350F.

  • On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds.

  • Transfer halved peppers to a baking tray, cavity side up. Sprinkle each half with salt and pepper.

  • Bake for 15-20 minutes, until peppers are slightly soft.

  • Sprinkle the mozzarella and half of the chives evenly among the four pepper halves. Then crack eggs into the center of each pepper.

  • Sprinkle the salt, pepper, bacon, cheddar, and remaining chives on top of the eggs.

  • Bake for 15-20 minutes, until egg whites are set. Serve hot.