Stuffed vegetables have been taking over the internet, but who can blame our obsession when they’re so simple, appetizing and nutritious! We stuff our vitamin C-rich peppers with heavenly bacon, eggs and mushrooms. Bake these babies in advance, and reheat for a fiber-packed a.m. meal during rushed mornings.
Breakfast Stuffed Bell Peppers
Ingredients
- 2 medium (120 grams) bell peppers
- 4 slices (30 grams) reduced-sodium bacon, chopped
- 2 tablespoons chopped onion
- 1/2 cup (2 ounces or 35 grams) sliced mushrooms
- 2 cups (2 ounces or 60 grams) loosely packed fresh spinach
- 6 large (50 grams each) eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup (1 ounce or 30 grams) grated Cheddar cheese
- 1 teaspoon chopped chives
Directions
Preheat oven to 350°F.
Slice bell peppers in half, remove interior stem and seeds. Place in a 2-quart baking dish. Set aside. (If bell pepper bottoms are very rounded, place crumbled foil in between so peppers remain level when filled and baked.)
Cook bacon in a large skillet over medium heat for 4 minutes or until crispy. Remove bacon, and drain on paper towels. Drain off all but 1 teaspoon bacon fat. In the same skillet, cook onions and mushrooms over medium heat about 4–5 minutes or until tender. Add spinach, and cook for 2 minutes, tossing occasionally with tongs. Drain excess liquid. Stir in bacon. Spoon mixture evenly into prepared pepper halves. Top each pepper with 1 tablespoon cheese.
Whisk together eggs, salt and pepper. Pour evenly into peppers. Bake 25–30 minutes, until eggs are set.
Nutrition Information
Serves: 4 | Serving Size: 1 stuffed pepper (215 grams)
Per serving: Calories: 186; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 288mg; Sodium: 432mg; Carbohydrate: 7g; Dietary Fiber: 4g; Sugar: 4g; Protein: 16g
Nutrition Bonus: Potassium: 479mg; Iron: 14%; Vitamin A: 48%; Vitamin C: 228%; Calcium: 13%
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