Remove the top 1/2-inch of each pepper, and scrape out the seeds inside. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish.
In a medium sized bowl, combine all remaining ingredients. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 40-45 minutes.
Notes
The entire recipe makes 4 servingsThe serving size is 1 stuffed pepper
Nutrition
Nutrition Facts
BRUNCH STUFFED PEPPERS RECIPE
Amount per Serving
Calories
243
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5.2
g
33
%
Cholesterol
185
mg
62
%
Sodium
443
mg
19
%
Potassium
384
mg
11
%
Carbohydrates
15.4
g
5
%
Fiber
2.2
g
9
%
Sugar
7.6
g
8
%
Protein
14.4
g
29
%
Calcium
70
mg
7
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.