Preheat oven to 425 degrees. Spray a large rimmed baking pan with nonstick spray. Place peppers, cut sides down, in prepared pan. Lightly spray peppers with nonstick spray. Bake for 6 to 8 minutes or until softened.
Forget the cereal—these nutritious stuffed bell peppers will get your morning started right.
Servings and Ingredients
|4 large yellow, red and/or green bell peppers, halved lengthwise and seeded|
|1 c. frozen fully cooked turkey sausage crumbles|
|1 c. frozen southwest chipotle sweet corn blend|
|2 tbsp. Hy-Vee canned diced mild green chilies|
|1 tbsp. Hy-Vee Mexican style fajita seasoning mix|
|8 Hy-Vee medium eggs|
|Crumbled queso fresco cheese, for garnish|
|Chopped fresh cilantro, for garnish|
|Hot sauce, for serving|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large rimmed baking pan
- Medium nonstick skillet
Meanwhile, cook sausage crumbles, corn blend, chilies, and fajita seasoning in a medium nonstick skillet over medium-high heat for 3 to 4 minutes or until heated through, stirring frequently.
Turn peppers, cut sides up, in baking pan. Spoon sausage mixture into each pepper half. Using back of spoon, make a large indentation in sausage mixture. Crack 1 egg into each indentation. Bake for 15 to 20 minutes or until egg whites are set.
To serve, garnish with queso fresco and cilantro; serve with hot sauce, if desired.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 175mg
- Sodium: 234mg
- Total Carbohydrates: 8g
- Protein: 10g