Stuffed Breakfast Peppers

I love these. I am not a big fan of bell peppers, but when they are loaded with all my favs, I can handle them. I started making these while my husband was deployed to Iraq, because my Aunt loved peppers and I needed to find a way to make them tolerable for myself to eat. I like them best with red peppers, but you can use whichever you'd like. They seem to have become more of a breakfast treat now.

Ingredients:

3 whole bell peppers
6 red potatoes
6 slices of bacon
1/2 cup chopped onions
 1 cup shredded cheese

Directions:

Cut the tops of the bell peppers about halfway down and scoop out the inside. Then turn them over to allow the extra juice to drain out while you prepare the filling. Chop the potatoes into small chunks, as well as the onions and bacon. Preheat the oven to 400*. In a large skillet, sautee the potatoes, onions and bacon for about fifteen minutes until everything is browned. Fill each of the hollow peppers to the top, then sprinkle shredded cheese over the top of them. Place them on a cookie sheet and bake them for about ten minutes. They are sooo tasty.