Stuffed Breakfast Peppers
Author: 
 
Ingredients
  • Ingredients:
  • 5 small Yukon Gold Potatoes, cut into 1" cubes
  • Leftover Chicken Thighs
  • 1 small yellow onion, chopped
  • 1 avocado
  • 1 Green Bell Pepper
  • ½ Red Bell Pepper
  • 3 Garlic Cloves, minced
  • 2 eggs
  • ½ cup Shredded Pepper Jack Cheese
  • Freshly ground black pepper
  • Sea Salt or Kosher salt
  • 3 - 4 tablespoons of Extra Virgin Olive Oil
  • 2 tablespoons of unsalted butter
  • ⅓ cup Great Northern Beans (optional)
Directions
  1. Directions:
  2. Preheat oven to 350 degrees.
  3. Remove chicken from the bone and chop. Set aside.
  4. In a small skillet heat two tablespoons of EVOO over medium-high heat, when the oil is hot add potato cubes. Brown potatoes, adding salt and black pepper to taste. When finished the potatoes should be fork tender, after 20-minutes.
  5. Divide a green pepper in half and remove the core, seeds and ribs. brush the inside with a bit of EVOO, and season with a little salt and pepper.
  6. Stuff the the bell peppers, potatoes, chopped chicken and top with shredded Pepper Jack cheese. And bake in the oven for 15 minutes.
  7. While the stuff peppers are in the oven scramble two eggs in skillet with a tablespoon of EVOO over med-high heat.
  8. Remove stuffed peppers from the oven and add guacamole and scrambled eggs and a spoonful of beans (beans are optional).
  9. Serve with salsa or hot sauce and sour cream.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=34820