Breakfast Stuffed Yellow Peppers
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Breakfast Stuffed Yellow Peppers calories by ingredient
Number of Servings: 5
Ingredients
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5 yellow bell peppers
1.5 cup frozen country style hash browns, thawed
5 slices turkey bacon, cooked and crumbled
1.25 cup eggbeaters
1 cup shredded lowfat Cheddar-Monterey Jack cheese 1.25 cup skim milk
.25 cup reduced fat sour cream
.25 cup chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Tips
While I did not use
Directions
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.