Omelet Stuffed Peppers

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Patience is the calm acceptance that things can happen in a different order than the one you have in mind. ~David G. Allen

Patience is something I tell people I am constantly working on. Am I very good? Not really, but I get better and better. I like this quote above though, because it kind of rings true to my be present, all things happen in good times thinking. And because I meant to make ground lamb stuffed peppers, but I ate the lamb before I could and ended up making omelet stuffed peppers. See I am calmly accepting that I was supposed to make egg pepper pots before lamb stuffed peppers. They were delicious too. Egg muffins were always a favorite of our family and so these are virtually the muffins baked into a pepper. If I were to redo this I would probably make the following combo: 2 eggs, sausage, a couple of slices of crumbled bacon, kale, and red onion. As you can see the options for stuffing are endless.

Omelet Stuffed Peppers

  • 2 bell peppers
  • 2 eggs
  • red onion
  • minced garlic
  • broccoli floret bits
  • sea salt and pepper

Let’s Make it Happen: Cut the tops off the peppers. Scoop out the insides and seeds. Rub the outsides with melted coconut oil. Sprinkle with sea salt.

In a bowl crack eggs. Whisk with the other ingredients. Pour into the pepper bottoms. Place on a baking tray with the tops resting next to them.

Bake at 350 until the eggs are cooked and no longer runny.

Eat and enjoy!

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