Egg Stuffed Peppers

1. 1

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

2. 2

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

3. 3

   Cover and boil 5 minutes.

4. 4

   Drain and place cut side down to cool.

5. 5

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

6. 6

   Add mushrooms.

7. 7

   Cook, stirring occasionally, until mushrooms are tender.

8. 8

   Put mushrooms in a medium bowl.

9. 9

   Add all ingredients except peppers; toss to combine.

10. 10

    Stuff each pepper 1/4 with mixed mushroom mixture. Place peppers in a casserole dish in upright position; cover and bake at 375u00b0 for 40 to 45 minutes.

11. 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.

No additional tips available.