Pulled Chicken Omelets and Stuffed Peppers

Pulled chicken is so versatile, you can eat it by itself, put it in rolls or tacos, use it in soups, etc.  I really like the way that pulled chicken retains a lot of moisture and flavor from whatever liquid you cook it in.  This was a crockpot recipe my wife found at Life as a Plate (really well put together website btw), we modified slightly. We decided to put the chicken in an omelet for dinner, and stuff some peppers for the next day.  Though it works great the other way around, peppers for dinner and omeletes the next morning.

What you need: 
1 lb organic chicken breast
6 eggs
2 large bell peppers
2 fresh jalepenos finely chopped
2 fresh tomatoes roughly chopped
1/2 cup chicken broth (I used leftover from soup earlier in the week)
1/2 small red onion finely chopped
1 small bell pepper finely chopped
1 cup organic salsa
1 avocado
1 tsp salt
2 tsp onion powder
1 tsp chili powder
1/2 tsp crushed red pepper
1/2 tsp garlic powder
1/4 tsp ground oregano
1/2 tsp ground cumin
1/4 tsp ground black pepper

What to do:
Put everything except eggs, salsa, and the 2 whole bell peppers into a crockpot on low for 4 hrs.
Pull the chicken when it is ready
Hollow out the bell peppers, place in a small oven safe dish, fill with chicken, top with  the salsa, and bake for 30 min at 350.
While the peppers are baking crack the eggs and mix in a bowl with a little salt and pepper. 
Pour the eggs in a skillet (with a little butter or olive oil) on med high.  When the eggs are firm enough to turn, put the chicken on half and flip the opposite side over the chicken. Cook until brown on both sides, and top with avocado.