Mini Bell Peppers are awesome. I love them for their versatility. Our lunch boxes often have a few tucked in. I use them as a base for nachos. Perfect to stuff with cream cheese. They are great to fill and bake too. Like this recipe. Ever thought of stuffing them with omelet ingredients? To die for good. Well, they won't actually kill you. Eggs are not the villains they used to be, so eat up!
This recipe is borrowed from the Diner News April '14. These are simple to put together and taste great hot or room temperature. In addition to their breakfast and brunch popularity, they make fun appetizers or terrific lunch box treats.
"Omelet" Stuffed Mini Peppers
1 lb pork sausage
4 oz cream cheese
24 mini sweet peppers
1/4 cup Monterey Jack Cheese
Brown a pound of pork sausage. Drain off most of the fat. Lightly beat eggs and stir into the sausage. Drop cream cheese chunks into the skillet. Cook, stirring often, until eggs are set and cheese is melted and incorporated.
Cut the upper third off the pepper, lengthwise. Keep the stem intact. Remove seeds, if any. Dice the pepper tops. Add them to the egg mixture along with the Jack cheese. Pack into the peppers and bake 10 minutes at 375.
3 peppers = 253 cal. 5 carbs
These peppers are pretty cheap this time of year. My Aldi store had a bag for $1.99 today. Eggs are pricey these days, but this recipe is worth it. Go ahead and add in whatever you like best in your omelet. Mushrooms, onions, etc will be happy here too. If you aren't feeding a crowd, feel free to half the recipe and make just a dozen.
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