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Name: Cheesy Egg-Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: Vegetarian
Ingredients: 6 sweet red peppers halved lengthwise; 3 cups baby spinach leaves (750ml) lightly packed; 8 Eggs; 1 cup milk (250ml); 2 green onions finely chopped; 1 clove garlic minced; 1/2 tsp salt and pepper (each); 2 1/2 cups cheddar and monterey jack with tomatoes (626ml)

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INGREDIENTS

6 sweet red peppers ; halved lengthwise
3 cups baby spinach leaves ; (750ml) lightly packed
8 Eggs
1 cup milk ; (250ml)
2 green onions ; finely chopped
1 clove garlic ; minced
1/2 tsp salt and pepper ; (each)
2 1/2 cups cheddar and monterey jack with tomatoes ; (626ml)

Servings

INSTRUCTIONS

Blanch the red peppers in boiling salted water for 2 minutes. Drain on paper towel until cool. Blanch the spinach 30 seconds or until bright green and wilted. Drain on paper towels until cool. Transfer the peppers to a rimmed baking sheet. Whisk eggs, milk, onions, garlic, salt and pepper. Set aside.

Then divide the spinach among peppers. Pour an equal amount of egg mixture in each pepper. Place peppers on baking sheet sprayed. BAKE 350 for 20 minutes. Sprinkle cheese over peppers, bake for 10 minutes or until egg is set and cheese is melted.

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Nutrition

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Serving Size: 1 Serving (183g)
Recipe Makes: 12

Calories: 323
Calories from Fat: 203 (63%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 2.1g
Cholesterol 592.9mg		182 %
Sodium 463.1mg		16 %
Potassium 380.9mg		10 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 4g
Protein 24.5g		35 %
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.

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Calories per serving: 323

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