Breakfast Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 201.0
- Total Fat: 12.1 g
- Cholesterol: 331.8 mg
- Sodium: 199.6 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.0 g
- Protein: 14.8 g
View full nutritional breakdown of Breakfast Stuffed Peppers calories by ingredient
Introduction
I tried this recipe on a whim, and it has become an instant favorite. Eggs and cheese inside hollowed out bell peppers – imagine a reverse Denver omelet. It’s low-carb, low-calorie, a great source of protein and a good way to get a few extra servings of veggies every day. I tried this recipe on a whim, and it has become an instant favorite. Eggs and cheese inside hollowed out bell peppers – imagine a reverse Denver omelet. It’s low-carb, low-calorie, a great source of protein and a good way to get a few extra servings of veggies every day.Number of Servings: 7
Ingredients
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7 bell peppers, green red or yellow
12 eggs
Salt and pepper
1 cup shredded cheese – your choice
Tips
Take pepper halves and place in airtight container. Keeps in fridge for about a week. Eggs do not freeze well, so will need to be made fresh each time.
Directions
Beat eggs in a bowl and add spices. Cut bell peppers in half and clean out insides. Place pepper halves open-side up on a cookie sheet and carefully pour egg mixture into each pepper half until full. Place in oven preheated to 350 degrees for about twenty minutes until eggs are lightly browned on top. Remove from oven and sprinkle with shredded cheese, then place back in the oven for 5-10 minutes until cheese is thoroughly melted. Each pepper half is approximately 100 calories depending on the color of bell pepper.