Preheat oven to 400°
Cut the bell peppers in half and clean out the seeds. Note: Be sure to keep the stems attached to prevent the egg mixture from leaking.
In a glass baking dish, add a splash of water to barely fill the bottom, then add your peppers cut-side up. Bake the empty peppers for 7 minutes.
While peppers are in the oven, saute your meats and veggies on the stovetop. (This is a great time to dig through the fridge to use whatever leftover produce you can find. I typically saute 2-3 different kinds of vegetables together. My husband prefers bacon in his omelet boat, so I cook a few slices in the microwave to quickly make them deliciously crispy.)
Lightly whisk your eggs, mix in some milk, and stir in your prepared omelet fixings. Add salt and pepper.
Pour the omelet mixture into the bell pepper vessels.
Cook for approximately 40 minutes or until your egg mixture is set.