Scrambled Egg Stuffed Peppers
Servings
3servings
Servings
3servings
Instructions
  1. Pre-heat the oven to 400 degrees F. Cut the tops off the peppers and remove the white membranes and the seeds. Carefully trim the bottom of the pepper if it doesn’t lay flat. Place the peppers on a baking sheet and bake for about 8-10 minutes or until softened.
  2. Crack the eggs into a large mixing bowl and mix with a fork. Season the eggs with salt and pepper. Add the chopped pepper and the spinach to a small skillet with the olive oil, and give it a quick sauté. Add the sautéed veggies to the scrambled eggs and mix until combined. Add in the chopped bacon.
  3. Spoon the egg mixture into each pepper, and place back in the oven and bake peppers until eggs are set, about 20 minutes. Serve eggs immediately and top with chopped parsley.