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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Forget the cereal—these nutritious stuffed bell peppers will get your morning started right.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
129 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 175mg
- Sodium: 234mg
- Total Carbohydrates: 8g
- Protein: 10g
Daily Values
0%
Iron 11%
0%
Calcium 3%
0%
Vitamin D 7%
0%
Potassium 9%