Stuffed Breakfast Peppers
Last year I participated in a health and wellness program where I learned about the importance of eating vegetables and protein with every meal. This was easy for me at lunch and dinner time, but I struggled with breakfast. I grew up eating mostly carbs for breakfast and this was a big change! However, as I started eating healthier at breakfast time, I began to stay full longer, have more energy, and would eat better the rest of the day. This recipe will give you a healthier, more satisfying breakfast.
Yield: 2 stuffed peppersPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1/2 teaspoon | olive oil |
| 1/8 cup | diced onion |
| 1/8 cup | sliced mushrooms |
| 1/2 cup | spinach |
| 1 | bell pepper |
| 1 slice | bacon |
| 2 | eggs |
Directions:
Preheat oven to 375. Fill a jelly roll pan with about an 1/8 inch of water. Cut your bell pepper in half and scoop out the seeds in each half. Place the pepper halves on the jelly roll pan and set aside.
Pour the olive oil in a pan and saute the onion about 5 minutes. Add the mushrooms and spinach and saute another 2 minutes.
Place half of the sauteed veggies in one pepper half and the rest in the other half. Cut the slice of bacon in half. Place half of the bacon slice in one pepper and the other half of a slice in the other pepper. Crack open an egg on each pepper half. Bake in the oven for approximately 35 minutes or until the eggs are set.
Cristina Duke
Monthly Newsletter Contributor since 2014
Email the author! cristina@dvo.com
