These stuffed peppers are filled with veggies and eggs, sausage and cheese. The perfect healthy breakfast alternative!
Ingredients
3bell peppers,sliced in half lengthwise and seeded (any color)
2tspextra virgin olive oil
1red pepper, diced
1onion,diced
2cupsbaby spinach
3eggs
3egg whites
1/2cupskim milk
1/2cupreduced-fat mild cheddar shredded cheese
3links fat-free chicken sausage links,diced
1tspgarlic powder
1/2tspsalt
1/8tspblack pepper
Instructions
Preheat the oven to 350°F. Snugly line the pepper halves cut-side up in a 9x13-inch baking dish.
Heat a large skillet over medium heat and add the oil, diced red pepper, and onion. Cook until soft, 6-8 minutes. Add the spinach and cook until wilted, about 1 minute. Remove from the heat to cool slightly.
In a large mixing bowl, whisk the eggs and egg whites together. Add the cooked vegetables, the skim milk, cheese, sausage links, garlic powder, salt, and black pepper, whisking to combine.
For ease, pour the egg mixture in a liquid measuring cup (you might have to work in batches), and evenly pour the mixture in all 6 pepper halves.
Pour enough water in the bottom of the baking dish to cover the bottom of the peppers by about 1 centimeter. This will steam the peppers as they are in the oven to make them soft.
Cover the dish with foil, and bake until the eggs are set and the peppers are soft, 40-45 minutes.