Breakfast stuffed peppers
5
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
Stuffed peppers get an early morning-makeover with bacon, eggs, and cheese. They also make a lovely lunch paired with a side salad or sauteed greens. Large cored tomatoes, halved acorn squash or baked potatoes make wonderful substitutes for the peppers. If you have other fresh herbs on hand, feel free to sprinkle some on - dill or cilantro can add tasty flavor.
Ingrédients
Red bell pepper
4 medium, tops removed, seeds removed
Shredded reduced-fat Mexican-style cheese
1 cup(s)
Crisp cooked bacon
4 slice(s), chopped
Egg
4 large
Kosher salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Paprika
1 pinch(es), smoked variety, or to taste
Fresh parsley
1 tbsp(s), freshly chopped
Instructions
1
Preheat oven to 400ºF.
2
Place trimmed peppers in an ovenproof dish (if they won't sit flat, slice a thin layer off the bottoms). Divide cheese and bacon among peppers; crack an egg into each pepper. Sprinkle each with salt, pepper and paprika.
3
Bake until egg whites are cooked and yolks are slightly runny, 20-25 minutes. Garnish with parsley; serve.
4
Serving size: 1 stuffed pepper
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