1 Tablespoon olive oil
½ Tablespoon garlic, minced
¼ cup onion, finely diced
3 large bell peppers
2 cups kale leaves (or other greens), chopped, tough stems and ribs removed
1 cup mushrooms or other vegetable of choice (optional)
6 large eggs
6 Tablespoons part-skim mozzarella or cheddar cheese, or other cheese, shredded
Salt and pepper to taste
Egg and Veggie Stuffed Peppers
Servings: 6
Ingredients:
Directions:
- Slice peppers in half lengthwise and remove seeds.
- The peppers can be either microwaved or broiled. To microwave: Place pepper halves in a microwave safe baking dish, put a small amount of water in the dish and microwave, covered for about 4 minutes or until tender. To broil: Place peppers, open side down, on a baking sheet and put them under the broiler in the oven for 10 minutes. Once they are finished, remove them from the oven and flip them over.
- Set oven to 375 degrees.
- Whisk eggs in a small bowl and set aside.
- Heat the olive oil in a skillet on medium-high heat. Add garlic, onion and kale (and mushrooms or other vegetables, if using.) Cook, stirring, for 3 to 5 minutes, until vegetables are softened.
- Evenly divide egg mixture among the 6 halves, top with sauteed veggies, then top with cheese.
- Bake for 15 to 20 minutes, or until tops are golden brown and the egg is no longer runny
Recipe courtesy of Maryland WIC.
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Egg and Veggie Stuffed Peppers
Servings: 6
Ingredients:
1 Tablespoon olive oil
½ Tablespoon garlic, minced
¼ cup onion, finely diced
3 large bell peppers
2 cups kale leaves (or other greens), chopped, tough stems and ribs removed
1 cup mushrooms or other vegetable of choice (optional)
6 large eggs
6 Tablespoons part-skim mozzarella or cheddar cheese, or other cheese, shredded
Salt and pepper to taste
Directions:
- Slice peppers in half lengthwise and remove seeds.
- The peppers can be either microwaved or broiled. To microwave: Place pepper halves in a microwave safe baking dish, put a small amount of water in the dish and microwave, covered for about 4 minutes or until tender. To broil: Place peppers, open side down, on a baking sheet and put them under the broiler in the oven for 10 minutes. Once they are finished, remove them from the oven and flip them over.
- Set oven to 375 degrees.
- Whisk eggs in a small bowl and set aside.
- Heat the olive oil in a skillet on medium-high heat. Add garlic, onion and kale (and mushrooms or other vegetables, if using.) Cook, stirring, for 3 to 5 minutes, until vegetables are softened.
- Evenly divide egg mixture among the 6 halves, top with sauteed veggies, then top with cheese.
- Bake for 15 to 20 minutes, or until tops are golden brown and the egg is no longer runny
Recipe courtesy of Maryland WIC.
Nutrition Facts
6 serving per container
Serving size 1/2 pepper
| Amount Per Serving | ||
|---|---|---|
| Calories | 130 | |
| % Daily Value* | ||
| Total Fat 9g | 12% | |
| Saturated Fat 3g | 15% | |
| Trans Fat 0g | ||
| Cholesterol 190mg | 63% | |
| Sodium 115mg | 5% | |
| Total Carbohydrate 5g | 2% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 9g | ||
| Vitamin D 1mcg | 6% | |
| Calcium 94mg | 8% | |
| Iron 1mg | 6% | |
| Potassium 257mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.