Whenever I’m in a rush for a fast, healthy low-sugar dinner, this is one of my go-to recipes. These tasty eggs baked in peppers are surprisingly filling and are really simple to prepare. Served on a bed of green salad, they also look fantastic! Make the salad big and bright to maximize your intake of healthy nutrients without adding calories to the meal. Personally, I always use orange peppers and to make this recipe easier to cook, choose ones with three or four bumps on their bottoms. Take a look and you’ll soon see what I mean. The more solidly your peppers stand up, the better. Apparently this means that they are male peppers as female peppers have a single bump. Who knew!?
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Ingredients 1 Serving
2 medium bell peppers, tops cut off, seeds removed
2 tablespoons mature Cheddar cheese
2 teaspoons pesto
Chopped chives for garnish
Pre-heat your oven to 400 degrees Fahrenheit/200 degrees Celsius. Stand the peppers on a baking tray, open end up.
Carefully crack and pour an egg into each pepper, add the cheese and then the pesto and place the tops back on the peppers.
Place in the oven for 15-minutes or until the eggs are firm; serve with a large, green salad. Sprinkle with chopped chives.
Looking for more low sugar recipes ? Find more here.
Fat 25 grams
Carbohydrate 19.5 grams
Sugar 2 grams
Protein 17.5 grams
Fiber 4.5 grams