Stuffed Breakfast Peppers: Peachtree Surgical & Bariatrics: Bariatric & General Surgery

Directions

Preheat oven to 375 degrees Fahrenheit.

Dice up your vegetables of choice.

In a medium sized bowl, mix eggs, salt, pepper, cayenne pepper, and vegetables.

Cut peppers into equal halves. A tip: Try to buy peppers that are symmetrical and have somewhat flat sides – this makes it easier for them to balance while baking.

Core the peppers so that they’re clean enough to add the filling.

Pour a quarter of the egg / vegetable mix into each pepper halve, adding more vegetables to the top to fill in any empty space.

Place on baking sheet and cook approximately 35 minutes or until eggs are cooked to your liking.

Serve and enjoy! I personally like mine with a dash of hot sauce on top.

Notes

This recipe makes 2 servings.

Nutrition Facts Per Serving

Calories: 186

Total Fat: 9.4g

Saturated Fat: 2.8g

Carbs: 12.1g

Fiber: 4.0g

Protein: 14.6g

By Kiri Rowan (PaleoGrubs.com)

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Stuffed Breakfast Peppers

Ingredients