Breakfast

Breakfast Stuffed Yellow Peppers is for Breakfast.

Breakfast Stuffed Yellow Peppers takes 15 minutes to prepare.

Breakfast Stuffed Yellow Peppers takes 45 minutes to cook.

Breakfast Stuffed Yellow Peppers makes 5 servings.

The ingredients for Breakfast Stuffed Yellow Peppers are:

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

Here is how you make Breakfast Stuffed Yellow Peppers:

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 eachNumber of Servings: 5Recipe submitted by SparkPeople user ADELCASALE.

The nutritional information for Breakfast Stuffed Yellow Peppers is:

• 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