People ask me all the time if I miss my husband. Of course I do, but I’m pretty good at occupying my time in order to fend off feelings of longing, or loneliness. That doesn’t mean I don’t wish he was home when he’s not.
I try not to waste my time wondering what our lives would be like if we spent more time together. Would our relationship be different? Would we maybe hate each other? I feel at peace knowing that we are where we are supposed to be in our lives right now. Perhaps the future will hold something different. Perhaps not.
Solitude has its perks. My imagination is still as wild as it was when I was young. I have plenty of time for daydreaming, and creative thinking. I can fart freely and loudly without considering anyone else, and I have become pretty excellent at cooking for one.
Cooking for one person doesn’t always mean just a single serving. It can’t. I would lose my mind trying to pare recipes down to one serving, and my readership would be a very small and specific group. Besides, I love cooking for large crowds any chance I get.
No, cooking for one usually means making the regular amount of things that taste good leftover, that can be transformed the next day into something else, or can be frozen. These bacon and egg stuffed Cubanelle chiles are just that.
A few things to note. Firstly, duh. Breakfast stuffed peppers, why has this never occurred to me before? Secondly, these are amazing as is, but are also great chopped up and wrapped in a tortilla the next morning….or piled on a piece of toast. Lastly, eggs are one of the few things I will eat leftover. I know it seems weird, but I think they actually save pretty well.
Bacon and Egg Stuffed Chiles
Bacon and Egg Stuffed Peppers.
- 8 large Cubanelle chiles roasted and peeled
- 6 slices thick-cut bacon diced
- 2 Tbsp butter
- 10 large eggs beaten
- 1 cup shredded pepper-jack cheese
- Diced tomato for garnish
- Diced avocado for garnish
- Make a lengthwise cut along the side of each chile and carefully remove the seeds, leaving the peppers intact.
- Preheat the oven to 350 degrees. Line a baking sheet with foil.
- Heat a large skillet over medium-high heat. Add bacon and cook until crisp. Transfer to paper towels and drain. Wipe skillet clean.
- Add butter to clean skillet and melt over medium low heat. Add eggs and scramble until just fluffy, about 3-5 minutes. Add bacon and mix until well combined. Sprinkle with salt and pepper to taste.
- Sprinkle the insides of the chiles with shredded cheese. Spoon egg mixture evenly into chiles and arrange on prepared baking sheet.
- Bake at 350 degrees for 10 minutes until heated through.
- Top with tomatoes and avocado and serve.
For more great pepper recipes, be sure to check out Melissa’s The Great Pepper Cookbook