In a medium non-stick skillet, heat butter and olive oil, over medium heat.
Slice the bell pepper in half, horizontally. Cut one slice from each of the halves, about 1/4- to 1/2-inch thick. You should have two slices that are about the same size and large enough to hold each egg. Remove seeds and white pith. Place into prepared pan and saute for one minute on each side.
Place one half of chili pepper into each slice, let warm up for about 15 seconds.
Crack one egg into the center of each bell pepper slice. Start pouring the egg in slowly. This prevents the egg from leaking and forms a nice seal - do not be too fussy about this, some may leak a little. Sprinkle salt to taste, then chili powder or pepper.
Place lid on the pan, turn heat to medium low, and cook until the egg white is no longer runny and yolk is cooked to your preference. When almost done, remove lid, sprinkle cheese on top of each egg, and replace lid for a few minutes (just until cheese starts to melt).
Remove each egg to serving plate; serve with salsa, fresh fruit, and hearty toasted bread
Makes 2 servings.
Egg-In-A-Hole with Bell Peppers Recipe: https://whatscookingamerica.net/egg-in-a-hole-with-bell-peppers-recipe/