Kitchen Sink Stuffed Pepper Cups

By McCarleyRHLAC

This dish was fun to make and super yummy. You can do this with any types of meats, cheeses, and vegetables. Baking the eggs was a little more difficult than I anticipated. The yolks got harder than I wanted them while I was waiting for the whites to cook. Next time, I would stuff the peppers and then still try and cook the eggs in a frying pan, inside the pepper cups.

Ingredients

• 4 Bell Peppers - I used 1 red, 1 yellow, 1 green and 1 orange
• 8 Eggs
• 4 Strips of Bacon
• 4 Slices of Canadian Bacon
• 4 oz. Sausage
• 5 Mushrooms - Chopped - I used Baby Bellas
• 1/2 Cup Sweet Onion - Diced
• 1 Tbs Minced Garlic
• 2 Green Onions
• 1 Cup Sharp White Cheddar - Shredded
• Salt and Pepper

Details

Adapted from peaceloveandlowcarb.blogspot.com

Preparation

Step 1

Cut the peppers into halves - Remove ribs and seeds


Put the peppers on a baking sheet and give them a light spray with olive oil or spray butter - Sprinkle a little kosher salt and pepper on them - Heat in the oven on 275* while you prepare the rest of the ingredients.


Dice up the bacon and canadian bacon and saute with the sausage over medium-high heat until all of the meats are cooked and crispy.


Drain excess grease and add the mushrooms and white onions to the pan. Continue to cook until the vegetables are tender.


Remove pepper cups from the oven, layer with meat, and then top each one with cheese


Using a spoon, press down in the center of each pepper cup to create a reservoir for the egg yolk. If you skip this step your eggs will just slide right off. This happened to me.


Crack an egg over the top of each pepper cup. Bake on the middle rack at 350* until the egg whites are cooked all the way through and the yolks have reached your desired consistency... Garnish with chopped green onion.


SERVE AND ENJOY!!