egg and potato stuffed peppers

ingredients

Yields 12 servings / 2 halves per Serving(s)
Papetti's® Easy Eggs® Liquid Whole Eggs #91200 One Carton 2 lb(s).
Simply Potatoes® Shredded Hash Browns #15100 8 oz.
green, red, yellow peppers 12
cheese, shredded 8 oz.
ham, diced 6 oz.
mushrooms, sliced 4 oz.
red onion, diced 4 oz.
heavy cream 1 pint(s)
salt to taste
pepper to taste
Stuffed Peppers
quick tips
  • For a healthier option, try: Papetti’s® Better’n Eggs® No Fat/No Cholesterol Liquid Eggs #15233.
  • Serve over couscous.
  • Daypart suggestion: lunch or dinner.

directions

  • 1.Cut peppers in half lengthwise and remove seeds. Place on foil-lined baking sheet. Set aside.
  • 2.Mix potatoes, cheese, ham, mushrooms and onion together.
  • 3.Spoon potato mixture into hollowed-out peppers.
  • 4.In separate bowl, mix eggs, cream, salt and pepper. Pour over potato-filled peppers until filled. Bake at 350° F for 50 minutes.

Nutrition Facts

  • Serving Size (g)
  • Servings Per Container 358
  • Amount Per Serving
  • Calories 400 Calories from Fat 260
  • % Daily Value*
  • Total Fat 29g 45%
    • Saturated Fat 16g 80%
    • Trans Fat 0g
  • Cholesterol 360mg 120%
  • Sodium 380mg 16%
  • Total Carbohydrate 18g 6%
    • Dietary Fiber 3g 12%
    • Sugars 6g
  • Protein 20g
Vitamin A 60% Vitamin C 380%
Calcium 25% Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4