I've made Baked Egg and Avocado Bowls before, which are amazing, but I am also a fan of stuffed peppers. So, I figured... why not use the same idea and stuff peppers as a healthy low cab breakfast option? Of course!

These peppers are super easy to toss together and taste great. I was a little surprised with how filling and satisfying these were. I'm generally a carbivore in the morning.

Yes. That's right. A carbivore.

You know, similar to a carnivore... but with carbs rather than meat.

Shameful, I know. But... at least I'm honest!

Needless to say, I didn't miss the carbs at all. I didn't feel the need at all run into the kitchen screaming for toast.

In fact, since these are just over 300 calories for two... I thought I would be safe in eating both. But, I couldn't make it entirely through the second!

So I kept the serving count to one, but don't feel guilty if you happen to make it through two. I think if I had avoided my morning cup of joe that I could have easily put the rest of the second one away.

These stuffed peppers are a definite rival to their avocado counterpart, which almost pains me to say since I am such an avid avocado fan. But, that's just the truth of it!

I'll just say, it would be a really difficult decision if I had to choose between the two.

Stuffed Breakfast Peppers
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: 1 Pepper • Calories: 117.4 • Fat: 5 g • Carb: 6.8 g • Fiber: 1.6 g • Protein: 11 g • Sugar: 3.3 g • Sodium: 201.1 mg

Ingredients:
2 Medium Bell Peppers, Halved
1/2 Medium Bell Pepper, Chopped
1/2 C. Onion, Chopped
2 Whole Large Eggs
1/2 C. (About 4) Large Egg Whites
1/2 C. Reduced Fat 2% Sharp Cheddar, Shredded
Salt & Pepper to Taste

Directions:
Preheat the oven to 375 degrees F. and cover a baking sheet with foil.

Place the pepper halves on the prepared baking sheet, adjusting as best you can to level them.

Set aside.

Combine the chopped pepper, onion, eggs, and 1/4 c. of the cheese together in a medium bowl until well blended.

Season with salt and pepper to taste.

Divide the egg mixture evenly among the bell peppers.

I got about 1/3 c. in each pepper. You don't want to fill them 'completely' since the peppers shrink and the eggs expand while baking.

Bake for about 40-45 minutes or until the eggs have set and the peppers are cooked.

You will probably have some spillage. No big deal!

Top each with another tbsp. of cheese and continue to bake for another minute or two until the cheese has melted.

Remove from the oven and serve warm with a side of salsa!