Egg and Cheese Stuffed Bell Peppers
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2
Ingredients
2 medium bell peppers (any color)
4 large eggs
1/2 cup shredded low-fat cheddar cheese
1/4 cup diced onions
1/4 cup diced tomatoes (optional, for added flavor but contains some carbs)
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley or chives for garnish 
Instructions
Preheat your oven to 375°F (190°C).
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them in a baking dish, cut side up.
In a mixing bowl, whisk together the eggs, shredded cheese, diced onions, diced tomatoes (if using), garlic powder, salt, and pepper until well combined.
Carefully pour the egg and cheese mixture into each bell pepper half, filling them about three-quarters full.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the egg is set and the top is slightly golden.
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.
Nutritional Information (per serving, assumes 1 stuffed bell pepper half):
Calories: 180
Total Fat: 10g
Saturated Fat: 3.5g
Cholesterol: 210mg
Sodium: 350mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugars: 2g
Protein: 15g
This dish is low in carbs and sugar while being rich in protein and healthy fats, making it a suitable breakfast option for those with diabetes. Enjoy the flavors and nourishment from this delightful meal!
