Scrambled Egg Stuffed Peppers

• 2 whole Red Bell Peppers, Tops Off And Seeded
• 1/4 cups Green Onions, Sliced
• 1/4 cups Cilantro
• 4 whole Eggs
• 1/2 cups Skim Milk
• 2 slices Jalapeno Havarti Cheese
• 1/4 cups Shredded Mexican Blend Cheese

1. 1. Cut the tops off of the bell peppers and seed them. Place on a microwave safe plate and microwave for 2-3 minutes to soften. (Soften to taste). Set aside.
2. 2. Chop green onion, cilantro, and anything else you want to mix in with the eggs. Set aside.
3. 3. Preheat the oven to BROIL.
4. 4. Crack eggs and add milk. Mix well, add salt and pepper and scramble. Add onion, cilantro, and anything else you like (cooked turkey sausage, tomato, etc.) to the eggs when they are almost done.
5. 6. Stuff pepper "cup" with egg mixture and top each with havarti and shredded cheese.
6. 7. Broil for 1 minute or until cheese melts.
7. Top with sour cream and salsa, slice up an avocado and sprinkle it with lemon juice, toast some whole wheat bread and you are good to go!

red bell peppers, ubc, ubc, eggs, milk, havarti cheese, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/scrambled-egg-stuffed-peppers-2/ (may not work)