Egg Stuffed Peppers

I was reading a food magazine a few months back (I don't remember which one) and I saw a recipe for egg stuffed peppers. However, the recipe called to just crack the egg in the pepper and you would end up with a sunny-side up type of situation. I was on board until I got that point. I am strictly a scrabbled egg kind of person, I hear runny yoke and I'm out. Instead, I decided to combine this brilliant idea of egg stuffed pepper with my love of scrambled eggs and what I got was more like the love child of stuffed peppers and quiche. 

There are several things I enjoy about this recipe - 1. It's delicious! 2. Unlike a quiche which can take at least an hour to make, this one takes about 30 minutes. And finally, unlike scrambled eggs I don't have to stand there and cook it. Preheat the oven while I whisk up the eggs and get the extras ready to go, pour it in, and it bakes while I shower or get the kids up. Perfect! It's also easy because a lot of this (like preparing the peppers and chopping the veggies) can be done the night before and then all thrown together in the morning. 

We also eat this when we have breakfast for dinner. Don't get me wrong I'll eat Belgium waffles pretty much all day everyday but dinner to me is the one meal I really load my kids up on veggies so adding this to the Belgium waffles gives me that ability. 

So, let's get started! 

Start with a selection of bell peppers. We decided to go with red and green peppers. Cut them in half length wise. 

Very gently scoop out the seeds, veins and stems so you have a pepper "cup". You may need to cut the veins away a little bit, just make sure not to cut through the pepper at all or the egg mixture will leak out.



Then prepare any fillings you want to mix into your eggs. I chose kale, mushrooms, onions, some diced bell peppers, and shredded cheese. However, you can use whatever you like. Bacon and sausage would be quite tasty as well! 



Depending on how many pepper halves you have determines how many eggs you will need; use 1 egg for every pepper half. For me, that was 6 so I cracked 6 eggs into a mixing bowl and whisked them together. 





Season the eggs with a little salt and pepper and I also added in about 1 Tablespoon of milk. Whisk this together again until the eggs start to get a little frothy.








Add in the toppings to the egg mixture and fold them into it until they are mixed together. 









Place the peppers on a baking sheet; I also lay down tinfoil to make clean up easier. Spoon the filling mixture into each of the peppers. If you just pour the filling the eggs come out but all the fillings stay in the bowl. I have found that using a ladle works really well.







Bake the peppers at 350 degrees for about 20-25 minutes or until the egg mixture has set. Yummy!!