Brunch

Loaded Breakfast Stuffed Peppers is for Breakfast.

Loaded Breakfast Stuffed Peppers takes 10 minutes to prepare.

Loaded Breakfast Stuffed Peppers takes 25 minutes to cook.

Loaded Breakfast Stuffed Peppers makes 8 servings.

The ingredients for Loaded Breakfast Stuffed Peppers are:

4 large bell peppers, whatever color you like
9 large eggs
? cup fully cooked potatoes *
? cup cooked quinoa
? cup black beans
? cup chopped spinach leaves
⅓ cup shredded cheese, plus more for topping if desired
1 teaspoon salt
? teaspoon black pepper

* Can use packaged breakfast potatoes but you could also use roasted potatoes or boiled potatoes.

Here is how you make Loaded Breakfast Stuffed Peppers:

Pre-heat the oven to 400 degrees Fahrenheit. Cut the peppers in half and remove the seeds. You can either cut them in half width-wise or length-wise but they will probably stand up better if you cut them width-wise. Place the peppers on a baking sheet and bake for 5 minutes.Crack the eggs into a large mixing bowl and beat with a fork. Add the remaining ingredients and mix until combined.Remove the peppers from the oven and spoon the egg mixture into each pepper, amount will depend on how big your peppers are. Sprinkle the top of each pepper with cheese and place back in the oven and bake peppers until eggs are set, about 20 minutes. Serve eggs immediately and top with chopped herbs if desired.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user STEFIFEL.

The nutritional information for Loaded Breakfast Stuffed Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 174.5

• Total Fat: 7.2 g
• Cholesterol: 211.7 mg
• Sodium: 405.7 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 3.4 g
• Protein: 11.8 g

The dietary needs meet for Loaded Breakfast Stuffed Peppers is Vegetarian