4bell peppers (any color, I like to use one of each)
6large eggs
4ozCrystal Farms Marble Jack Cheese
4ozfire-roasted chopped green chiles
1/4teaspoonsalt
1/8teaspoonpepper
Instructions
Brown sausage in skillet over medium high heat until fully cooked, drain any excess grease
Pour 1/2 cup of water into the bottom of a slow cooker
Wash peppers, cut off tops and clean out ribs and seeds and place with open side up in slow cooker
Crack eggs into a bowl and whisk until smooth
Shred cheese using box grater or food processor
Stir sausage, shredded cheese and green chilies into eggs and add salt and pepper
Spoon egg and cheese mixture into each pepper, filling to top (amount of filing you use will vary slightly depending on size of peppers)
Cover and cook on high for 2-3 hours or low for 4-6 or until egg is fully set
Top with chopped green onion or cilantro if desired for garnish before serving
Notes
I used my 2.5 quart mini casserole slow cooker for this recipe but you can use any slow cooker, just make sure that the peppers will stand without tipping over. If your peppers are extra large you may need to add an extra egg to the filling