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Introduction:
B.E.C. Breakfast Stuffed Peppers offer a creative twist on the classic breakfast combination, transforming bell peppers into delicious vessels for a hearty morning meal. Packed with protein and bursting with flavor, these stuffed peppers are a nutritious and satisfying way to start your day.

Ingredients:

4 large bell peppers (any color)
6 large eggs
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
Salt and pepper, to taste
Fresh chives or green onions, chopped (for garnish)
Cooking spray or olive oil

Instructions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Prepare the Bell Peppers:

Slice the tops off the bell peppers and remove the seeds and membranes from the inside. Rinse the peppers under cold water and pat them dry with paper towels.

Cook the Eggs:

In a mixing bowl, whisk together the eggs until smooth. Season with salt and pepper to taste.
Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or olive oil.
Pour the whisked eggs into the skillet and cook, stirring occasionally, until they are scrambled and just set. Remove from heat.

Assemble the Stuffed Peppers:

Divide the scrambled eggs evenly among the hollowed-out bell peppers, filling each pepper about halfway.
Sprinkle the crumbled bacon over the eggs in each pepper, followed by a generous amount of shredded cheddar cheese.

Bake the Stuffed Peppers:

Place the stuffed peppers on the prepared baking sheet and transfer them to the preheated oven.
Bake for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly.

Serve and Enjoy:

Once baked, remove the stuffed peppers from the oven and let them cool slightly.
Garnish with chopped fresh chives or green onions before serving.
Enjoy your B.E.C. Breakfast Stuffed Peppers warm as a delicious and nutritious breakfast option.

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