Egg Stuffed Peppers
Ingredients
Instructions
- Cut off the top of each pepper; remove all the inside of peppers.
- In a 2 to 3-quart saucepan, bring approximately 2 inches of water to a boil; add peppers.
- Cover and boil 5 minutes.
- Drain and place cut side down to cool.
- In small skillet, heat oil; add onions and garlic and saute until soft.
- Add mushrooms.
- Cook, stirring occasionally, until mushrooms are tender.
- Put mushrooms in a medium bowl.
- Add all ingredients except peppers; toss to combine.
- Stuff each pepper 1/4 with mixed mushroom mixture. Place peppers in a casserole dish in upright position; cover and bake at 375° for 40 to 45 minutes.
- Each serving equals to 2 1/2 serving vegetable, 1 serving fat, 1/4 cup limit vegetables, 1/2 serving bread and substitutes for 3/4 egg.
Nutrition & Diet Analysis (per serving)
467
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).