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Breakfast Stuffed Peppers (with modifications)

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  • Breakfast Stuffed Peppers (with modifications)

    • 3 large red peppers (or any color, not green)
    • 1/2 lb. ground pork (if pork is a trigger, try using ground turkey or chicken; Also, you can ask most meat counters for fresh ground pork this way you know there's no seasonings or preservatives)
    • 3 tablespoons olive oil
    • 1/2 cup shallot, finely minced (you can leave out if you are sensitive)
    • 1 cup red potatoes, finely diced
    • 1 cup sweet potato, finely diced
    • salt and pepper, to taste
    • 1 tablespoon minced garlic (you can leave out if you are sensitive)
    • 1 tablespoon Italian seasoning (if you just use Italian herbs, you should be ok, but as always use only what you can tolerate)
    • 1 tablespoon fresh thyme
    • 1 tablespoon maple syrup
    • 6 eggs, large
    • 1/2 cup white cheddar cheese (I just leave off the cheese)
    1. First, preheat oven to 375ºF and spray a casserole dish or cake pan with nonstick cooking spray.
    2. Prep peppers by slicing in half (hot dog way) and removing the seeds and innards. Rinse, dry, and set inside casserole dish.
    3. Saute ground pork on medium/high heat for a few minutes, just to cook it about half way. Remove and place in large bowl.
    4. Wipe grease from pan and then heat about 3 tablespoons of olive oil to medium/high heat. Add in 1/2 cup shallot, red potato, and sweet potato. Season with minced garlic, Italian seasoning, fresh thyme, salt and pepper. Saute for about 5 minutes minutes only to partially cook the potatoes. They will continue to cook in the oven! Remove and add into the same bowl as the ground pork.
    5. Mix together potato mixture with the ground meat. Then, add in about a tablespoon of maple syrup.
    6. Use a spoon to transfer mixture into peppers, filling them about 3/4 of the way. You may have a little left over depending on how big your peppers are! Crack a large egg on top of each pepper, being very careful not to puncture the yolk!
    7. Place in oven at 375ªF for around 35 minutes (depending on how running you like your yolk.
    8. Season with salt and pepper and sprinkle on some white cheddar cheese.
    Serving Size: 1 breakfast stuffed pepper
    • Calories: 366
    • Sugar: 6
    • Fat: 23
    • Carbohydrates: 20
    • Fiber: 3
    • Protein: 20
    This recipe is taken from

    I made these over the holidays! I love that you can make these vegetarian (by leaving out the pork)
    ~Julia (48, F)

    Diagnosed with arthritis (2009), IC (2010 - symptoms since November 2007), & pre-diabetic (2017), TMJ/TMD (2019)

    Diet Modifications: IC diet
    Currently exploring how to align diabetic nutrition and IC diet (08/2017)

  • #2
    Sounds good --- could be for any meal.

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