Preheat oven to 375.
Place bell peppers in an 8x8 square pan and bake uncovered for 15 minutes.
In a bowl combine cornbread and habanero cheese. Remove peppers from oven. Divide cornbread mixture among bell peppers. Push the mixture down in the center to create a well.
Crack an egg over each pepper into their perspective wells. Sprinkle with salt and pepper. Cover peppers with aluminum foil and transfer to oven. Bake an additional 30-40 minutes, until eggs are set and peppers are wrinkled and tender.
Garnish peppers with parsley, avocado and freshly grated parmesan.