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Nutrition Facts
Serving Size 1 (275g) Recipe makes 6 servings
Calories 166
Calories from Fat 60		(36%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 215mg		71%
Sodium 150mg		6%
Potassium 484mg		13%
Total Carbohydrate 17.7g		5%
	Dietary Fiber 5.1g	20%
	Sugars 3.3g
Protein 10.9g		21%
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Eggs in Bell Peppers

Recipe #319616 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Atomic Girl Cooks!
Aug 14, 2008

Pepper cups stuffed with eggs and veggies. Use your favourite colour of bell pepper - red, yellow, orange, or green. The vegetables are up to you as well.

SERVES 6 , 6 peppers (change servings and units)

Ingredients

6 medium bell peppers (any colour)
6 large eggs
3/4 cup milk
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1 pinch salt
1 pinch pepper
2 cups frozen mixed vegetables

Directions

1
Cut off tops of peppers, and remove seeds and ribs.
2
Place in large saucepan, cover with boiling water and cook for 3 minutes. Drain and cool.
3
Beat next 6 ingredients together in bowl. Divide among peppers.
4
Divide vegetables among peppers until 1/4 inch from top.
5
Arrange stuffed peppers in greased baking pan.
6
Bake in 350 F oven for 45 to 60 minutes until inserted knife comes out clean.