Name: Cheesy Scrambled Egg Stuffed Peppers with Avocado & Pico de Gallo
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ avocados; ¾ (227 g) block cheddar cheese; 1 ½ small bunches cilantro; 12 eggs; 1 ½ jalapeño peppers; 1 ½ limes; 6 orange bell peppers; 1 ½ shallots; 3 tomatoes; black pepper; butter, unsalted; oregano, dried; salt

Cheesy Scrambled Egg Stuffed Peppers with Avocado & Pico de GalloCheesy Scrambled Egg Stuffed Peppers with Avocado & Pico de Gallo — a 30-minute breakfast recipe with 13 ingredients, serving 6.Ingredients

1 ½ avocados

¾ (227 g) block cheddar cheese

1 ½ small bunches cilantro

12 eggs

1 ½ jalapeño peppers

1 ½ limes

6 orange bell peppers

1 ½ shallots

3 tomatoes

black pepper

butter, unsalted

oregano, dried

salt

Instructions

Preheat oven to broil and position rack in the center of the oven.

Wash and dry the fresh produce.

Cut the bell peppers lengthwise into thirds; remove and discard the stem, seeds, and white membrane. Transfer bell pepper pieces, skin-side down, onto a baking sheet.

Broil the peppers for 6-8 minutes, flipping them over with tongs halfway through cooking.

Meanwhile, juice the limes into a large bowl.

Shave the cilantro leaves off the stems; discard the stems. Mince the leaves and add to the lime juice.

Peel and mince the shallots; small dice the tomatoes. Add both to the bowl.

Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños with a spoon. Finely dice and add to the pico de gallo. Season with salt and stir to combine; set aside.

Crack the eggs into a large bowl and season with salt and pepper; whisk together.

Preheat a large nonstick skillet over medium heat. Add butter and swirl to coat the bottom.

Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.

While the eggs are cooking, grate the cheese.

Reposition the bell pepper pieces, skin-side down, on the baking sheet. Divide the scrambled eggs among the bell pepper pieces and top with cheddar cheese and oregano. Place bell peppers under the broiler for 1 minute, or until the cheese has melted.

Halve the avocados and remove pit. Thinly slice the flesh while still in the skin and then scoop out the slices using a spoon.

To serve, divide the bell peppers between dishes; top with pico de gallo and sliced avocado. Enjoy!

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