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Discussion Starter · #1 ·
listed as a breakfast entrée in the Induction phase. I made 'em for my everlovin', and he liked 'em a lot, but can't make peace with eating stuffed peppers for breakfast. :rolleyes: I've been missing stuffed peppers because of the rice, but these will now enter my rotation of dinner entrées.

Breakfast Mexi Peppers

4 oz chorizo sausage; cooked, drained of fat
4 oz ground beef (10% fat)
½ cup onion; diced
¼ cup cheddar cheese; shredded
3 large eggs; beaten
2 medium (3 oz) red bell pepper

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Cook chorizo and beef, stirring to break up lumps, until browned. Drain excess fat.
3. Place meat mixture in mixing bowl and combine with the onion, cheese and eggs.
4. Cut peppers in half lengthwise. Scoop out seeds and cut away ribs.
5. Fill each pepper with one-quarter of the meat mixture. Place on the prepared baking sheet. Bake for 25–30 minutes and serve hot.

If you check the link, the picture shows the stems intact, and this greatly increases the capacity of the pepper. First time I made them, I automatically removed the stems & seed pods, but then the filling leaked out the resulting hole.
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