Western Omelet Stuffed Peppers

Stuffed peppers are a favorite meal of mine. These peppers are filling enough to make an entire meal and easy to customize depending on how much spice you prefer as well as how you like your eggs cooked. Half of my family enjoyed their pepper with eggs sunny side up and the other half paired it with scrambled eggs.

Note: You can add sliced ham lunchmeat or diced ham steaks to these too if desired.

Ingredients:

3 large bell peppers halved sideways with seeds removed

1 tablespoon taco seasoning

1 pound ground pork (I found ground pork steaks)

1 teaspoon fennel seeds

1/2 red onion diced

3 scallions diced

1 cup shredded cheddar

6-8 large eggs

Optional: salsa, queso, avocado, plain Greek yogurt

Directions:

1. Spray a 9×13 pan with olive oil spray. Preheat oven to 375 degrees.
2. Arrange peppers in the dish and sprinkle with taco seasoning.
3. Bake peppers for 15 minutes.
4. Meanwhile cook the ground pork on medium heat. Sprinkle with fennel seeds.
5. Divide the pork into 6 “steaks”. Cook for 3-4 minutes and then flip over and cook the other side.
6. In a separate nonstick pan heat the red onion and any remaining pepper. I usually chop up the pepper tops to mix with the onion. Heat on medium for 5 minutes to soften.
7. Remove peppers from the oven.
8. Place a pork steak in each pepper.
9. Top with onions, scallions, and shredded cheese.
10. Cover tightly with aluminum foil.
11. Bake 30 minutes if cooking immediately. If cooking after prepping and refrigerating bake for 45 minutes.
12. While the peppers cook prepare the eggs: scrambled or sunny side up.
13. To serve place peppers on plates and top with eggs.
14. Add any desired toppings: salsa, queso, avocado, yogurt, etc…
15. Enjoy!