Breakfast Stuffed Yellow Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 yellow bell peppers1.5 cup frozen country style hash browns, thawed5 slices turkey bacon, cooked and crumbled1.25 cup eggbeaters1 cup shredded lowfat Cheddar-Monterey Jack cheese 1.25 cup skim milk.25 cup reduced fat sour cream.25 cup chopped green onion1/2 teaspoon salt1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Serving Size: 5 servings - 1 pepper each
Number of Servings: 5
Recipe submitted by SparkPeople user ADELCASALE.
Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine the eggs, cheese, milk, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Serving Size: 5 servings - 1 pepper each
Number of Servings: 5
Recipe submitted by SparkPeople user ADELCASALE.
Nutritional Info Amount Per Serving
- Calories: 225.5
- Total Fat: 7.6 g
- Cholesterol: 30.4 mg
- Sodium: 490.7 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.5 g
- Protein: 18.2 g
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