Try this Brunch Stuffed Peppers recipe, or contribute your own.
Suggest a better description• Preheat oven to 400 degrees
• Rub pepper halves with a bit of the olive oil, inside and out, sprinkle with salt and set aside.
• In a bowl, scramble the eggs with a small pinch of salt. Set aside.
• In a saute pan over medium heat, warm the remainder of the olive oil. Add onions and turkey sausage (optional), and saute until onions are tender. Add kale and cook until reduced.
• Mix kale mixture in with the eggs, and spoon into the 4 pepper halves until peppers are full. If peppers are a little under-filled, crack another egg and add to the mix.
• Bake on a baking sheet or in a pie dish for 25-40 minutes, or until eggs are set.
• Sprinkle with pumpkin seeds (optional).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 86 | ||
Calories from Fat: 61 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.7mg | 1 % | |
Potassium 253.9mg | 7 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 4.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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