Cheesy Scrambled Egg Stuffed Peppers with Avocado & Pico de Gallo

Directions

1. Preheat the oven to broil with the rack in the center. Wash the produce and get everything ready.
2. Cut the bell peppers lengthwise into thirds and remove stems, seeds, and white membranes; place the pieces skin-side down on a baking sheet.
3. Broil the peppers for 6–8 minutes, flipping halfway through so both sides blister and begin to soften.
4. Meanwhile, juice the lime into a small bowl. Strip cilantro leaves from their stems, mince them, and add to the lime juice.
5. Peel and mince the shallot and finely dice the tomato; add both to the bowl with the cilantro and lime.
6. Halve the jalapeño lengthwise, seed and remove the ribs, then finely dice and stir into the pico de gallo. Season with salt and mix well.
7. Crack the eggs into a medium bowl, season with salt and pepper, and whisk until incorporated.
8. Heat a nonstick skillet over medium heat, add the butter, and swirl to coat. Pour in the eggs and scramble, stirring and folding until just set and there’s no runny part remaining.
9. Grate the cheddar cheese while the eggs finish cooking, then reposition the peppers skin-side down on the sheet. Divide the scrambled eggs among the peppers, sprinkle with cheddar and oregano, and broil for about 1 minute until the cheese melts.
10. Halve the avocado, remove the pit, and thinly slice the flesh inside the skin; scoop out the slices with a spoon.
11. To serve, arrange the stuffed peppers on plates, top with pico de gallo and avocado slices, and enjoy.