Breakfast
Stuffed Peppers
Calories
Fat
Carbohydrates
Fiber
Protein
147
7.6 g
9 g
3 g
11 g
Serves 2
Ingredients
1 bell pepper, halved, seeds removed
3 eggs, whisked
2 Tbs almond milk, unsweetened or sub another milk
1/2 cup kale, chopped
1/3 cup tomato, chopped (1 medium-sized plum tomato)
1/3 cup onion, chopped (1/2 medium onion)
1 Clove garlic, minced
Directions
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Cut bell pepper in half lengthwise, remove core and seeds.
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In a small bowl, whisk eggs with unsweetened almond milk.
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Chop kale, tomatoes, onion, and garlic.
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Make
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Cook pepper halves in a large saute pan with 1/3 cup of water for about ten minutes, or until tender. Turn peppers over at the five minute mark, continue to cook the pepper for the remaining five minutes.
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In a seperate medium sized pan, coated with cooking spray, cook eggs. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan. Gently stir in kale, tomato, onion, and garlic.
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Plate the pepper hallow side up, add in scrambled eggs with vegetables.