Breakfast Stuffed Peppers

Breakfast Stuffed Peppers

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From: Diabetic Living Magazine

These Mexican-inspired stuffed peppers are perfect for your next breakfast or brunch endeavor. With 16 grams of protein in each serving, these peppers are sure to leave you feeling full and satisfied.

Ingredients 2 servings

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Original recipe yields 2 servings
US
Metric
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  • 1 extra-large red or green sweet pepper
  • ⅔ cup cooked brown rice
  • ½ cup canned reduced-sodium black beans, rinsed and drained
  • ½ cup seeded and chopped tomato
  • ¼ cup shredded Mexican cheese blend or cheddar cheese (1 ounce)
  • ½ teaspoon salt-free southwest chipotle or fiesta lime seasoning
  • ¼ teaspoon salt
  • ½ cup water
  • 2 eggs
  • Snipped fresh cilantro (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Halve sweet pepper lengthwise; remove seeds and membranes.
  2. For filling, in a small bowl combine rice, beans, tomato, 2 tablespoons of cheese, the southwest seasoning and salt. Divide filling between pepper halves. Using the back of a spoon, make an indentation in filling. Place in a 2-quart square baking dish. Pour the water into dish around pepper halves.
  3. Bake, covered, 30 minutes. Remove from oven. Break an egg into a custard cup and slip into indentation in filling. Repeat with the remaining egg. Bake, covered, 15 minutes more or until egg whites are completely set or to desired doneness. Sprinkle with remaining 2 tablespoons cheese and, if desired, cilantro.

Nutrition information

  • Serving size: 1 stuffed pepper half each
  • Per serving: 298 calories; 10 g fat(4 g sat); 6 g fiber; 36 g carbohydrates; 16 g protein; 79 mcg folate; 199 mg cholesterol; 6 g sugars; 3,533 IU vitamin A; 120 mg vitamin C; 164 mg calcium; 3 mg iron; 538 mg sodium; 682 mg potassium
  • Nutrition Bonus: Vitamin C (200% daily value), Vitamin A (71% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat, 1 lean protein, 1 vegetable

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