Egg Stuffed Breakfast Bell Pepper

Directions

1. 1
   Heat oven to 325°F
2. 2
   Cut bell peppers in half; remove seeds.
3. 3
   Place peppers upright on a baking pan.
4. 4
   Saute tomatoes, onions, spinach, salt, pepper and garlic powder in the evoo.
5. 5
   Beat eggs, milk and a pinch of salt in medium bowl until blended.
6. 6
   Add cooked vegetables, basil and half of the cheese to the beaten eggs.
7. 7
   Spoon half vegetable egg mixture into each pepper.
8. 8
   Bake in center of oven until knife inserted near center comes out clean, 20-30 minutes.
9. 9
   Add remaining cheese on top of each pepper and place in oven until melted.
10. 10
    Let Stand 5 minutes.
11. 11
    Enjoy!