Bacon, Pepper and Egg Stuffed Peppers

Prep time: 10 minutes | Cook time: 15 minutes | Serves 4

1 cup shredded Cheddar cheese

4 slices bacon, cooked and chopped

4 bell peppers, seeded and tops removed

4 large eggs

Sea salt

Freshly ground black pepper

Chopped fresh parsley, for garnish

1. Insert the Crisper Basket and close the hood. Select AIR CRISP, set the temperature to 390ºF (199ºC), and set the time to 15 minutes. Select START/STOP to begin preheating.
2. Meanwhile, divide the cheese and bacon between the bell peppers. Crack one of the eggs into each bell pepper, and season with salt and pepper.
3. When the unit beeps to signify it has preheated, place each bell pepper in the basket. Close the hood and AIR CRISP for 10 to 15 minutes, until the egg whites are cooked and the yolks are slightly runny.
4. Remove the peppers from the basket, garnish with parsley, and serve.