Breakfast Stuffed Yellow Peppers

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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


    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


While I did not use


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.