Egg Stuffed Peppers

Name: Egg Stuffed Peppers
Ingredients: 4 medium red bell peppers; 1 Tbsp. + 1 tsp. olive oil; 1 c. sliced onions; 1/2 tsp. minced fresh garlic; 1 c. sliced mushrooms; 8 oz. peeled potatoes, boiled and sliced; 1 Tbsp. chopped fresh parsley; 3 hard-cooked eggs, chopped; dash of freshly ground pepper

9 ingredients

11 steps

Ingredients

4 medium red bell peppers
1 Tbsp. + 1 tsp. olive oil
1 c. sliced onions
1/2 tsp. minced fresh garlic
1 c. sliced mushrooms
8 oz. peeled potatoes, boiled and sliced
1 Tbsp. chopped fresh parsley
3 hard-cooked eggs, chopped
dash of freshly ground pepper

Directions

1

Cut off the top of each pepper; remove all the inside of peppers.
2

In a 2 to 3-quart saucepan, bring approximately 2 inches of water to a boil; add peppers.
3

Cover and boil 5 minutes.
4

Drain and place cut side down to cool.
5

In small skillet, heat oil; add onions and garlic and saute until soft.
6

Add mushrooms.
7

Cook, stirring occasionally, until mushrooms are tender.
8

Put mushrooms in a medium bowl.
9

Add all ingredients except peppers; toss to combine.
10

Stuff each pepper 1/4 with mixed mushroom mixture. Place peppers in a casserole dish in upright position; cover and bake at 375° for 40 to 45 minutes.
11

Each serving equals to 2 1/2 serving vegetable, 1 serving fat, 1/4 cup limit vegetables, 1/2 serving bread and substitutes for 3/4 egg.