Stuffed Breakfast Peppers

I am sitting here typing away fervently in an attempt to get these next few recipes down as quickly as possible. Yesterday I discovered a new website - Paleo Grub. I've said before that I like Paleo sites because they eliminate a lot of our no-no's by virtue of the fact that they're Paleo. I don't go strict Paleo, nor do I think I could, because I like cooking with things like brown rice, black beans and quinoa.

If you're trying to eat clean, Paleo is a great way to start. With Paleo (or Primal) you're not using anything processed. Okay, that's not entirely true - coconut oil, canned tuna, olive oil and even seasonings are all technically processed, so really it comes down to how we're defining "processed." To me, processed means foods that have all sorts of added chemicals and preservatives. I really try to keep those out of my diet as much as possible. I don't do it 100%, but it's my goal.

So far, all of my meals today are Paleo approved. Pretty stoked about that. And let me tell you, these peppers are the perfect start to the morning. I had it with some leftover creamy fruit salad I made this weekend. Yum!

I recommend selecting your peppers very carefully. You want peppers that have the stem set in deep, allowing for a little lip to hold the egg in after you cut it and remove the stem and seeds. I like red peppers, but any color will work.

Since I was making this just for myself, the recipe is for one serving.

Have you ever roasted a bell pepper? If you haven't, you should try it. Roasting the pepper brings out a hint of sweetness, and those skins come right off. I noticed that with this recipe as well. The pepper cooled off before I got to work and could eat it, and the skins slipped off, leaving a sweet, tender pepper shell underneath. Win!

Ingredients:
1 large red bell pepper
1 small handful baby spinach, chopped
1 mushroom, chopped
2 broccoli florettes, chopped
2 eggs
Few dashes each: Sea salt, black pepper, onion powder, chili powder (or other seasonings as desired)

Directions:
Preheat oven to 375 degrees. Line a baking sheet with foil.

Cut bell pepper in half lengthwise. Very carefully remove the stem, seeds and membrane, taking care not to rip the little "lip" around the stem. Rinse to remove any stubborn seeds and pat dry. Place cut side up on baking sheet.

Divide spinach, broccoli and mushrooms between the two pepper halves (in that order). Whisk one egg in a small bowl with seasonings, then pour into pepper. Try to cover the veggies as much as possible without running the egg over the side of the pepper. Repeat with the second egg and second pepper half.

Bake for 35 minutes or until eggs are set. Let cool a few minutes before serving.