Stuffed Breakfast Peppers | adapted from paleogrubs.com
Preheat oven to 375 degrees Fahrenheit. Dice up vegetables of choice. In a medium sized bowl, mix eggs, crème fraîche, salt, pepper, cayenne pepper, and vegetables. Cut peppers into equal halves and remove core and all seeds. Fill each pepper halve half full of egg mixture. Add extra vegetable to the top to fill in any empty space. Place on baking sheet (might want to use parchment paper) and cook approximately 35 minutes or until eggs are cooked to your liking.
As the Butter Churns
Author: Ellen Fagan
Farm and Outreach Coordinator