Stuffed Peppers With Ground Beef and Eggs

This was delicious, really easy, and I had plenty of leftover stuffing to put in an egg scramble the next morning for breakfast! This easily filled two peppers and could have filled four.

2 bell peppers
Butter or olive oil
1 pound ground beef
1 onion
Italian parsley
Eggs
Salt and Pepper

Fill a pot with water and bring to a boil. Cut the tops off of the bell peppers and deseed them. Parboil for about 5 minutes or so to soften them.

Meanwhile, dice and saute the onion in the butter or oil until soft, about 5 to 7 minutes. Add the beef, salt, and pepper, and throw in a few handfuls of parsley leaves. Saute until the meat is cooked.

Preheat the oven to 350 degrees. Put a little bit of water in a baking dish so the peppers don't stick to it. Put the peppers in the dish and fill with the meat and onion mixture, leaving a little bit of room at the top for the egg. Bake for 30 minutes or so.

Take the peppers out of the oven and crack an egg on the top of them so that the egg covers the meat filling. Turn the oven to Broil and broil for five minutes or so, or until the egg is cooked to your liking.

Garnish with salt, pepper and a few parsley leaves if you're feeling fancy.