Friday, April 22, 2011

Paula Deen's Lean: Brunch Stuffed Peppers

Easter is right around the corner. Do you know what you are serving for brunch yet? How about these delicious and nutritious Brunch Stuffed Peppers. I found this recipe while lookin' around Paula Deen's site yesterday. Right away I knew this was the perfect recipe for any spring time or summer brunch. With a few changes, this recipe is now light AND filling; still packed with tons of flavor. You are gonna like this. Check 'em out!

Serves 4

  • 4 large yellow bell peppers
  • 1 medium red potato; diced into small cubes
  • 10 pieces Canadian bacon; diced
  • 3/4 cup Egg Beaters or similar egg substitute
  • 1/2 cup FAT FREE shredded Cheddar cheese
  • 1/4 cup shredded Pepper Jack cheese
  • 3/4 cup 1% milk
  • 1/2 cup Bisquick Heart Smart baking mix
  • 1/4 cup FAT FREE sour cream
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


Preheat oven to 350 degrees F.

Spread potato pieces on a prepared baking sheet. Bake for 15 minutes.

While potatoes are baking, remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. When potatoes have baked for 15 minutes, remove from the oven. Fill the bottom of each pepper evenly with the potatoes and diced Canadian bacon.

In a large bowl, combine the Egg Beaters, cheese, 1% milk, Bisquick Heart Smart mix, FAT FREE sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45-55 minutes. Remove from the oven, garnish with cheese and serve immediately.


Here is why I love this dish:
  • THE COLORS~ The yellow peppers with the bright green onions...gorgeous!
  • EASY TO MAKE~ Mix everything, dump it in the peppers, throw in the oven & forget about it (for 45 minutes).
  • WELL-BALANCED MEAL~ Almost every food group is covered: milk, veggies, grains, meats. Have some sliced fruit on the side & you hit 'em all!
  • SO PRETTY~ That's self explanatory, right?
  • SO GOOD FOR YOU~ With great nutritional numbers, this dish proves to be a perfect fit for your Cookin' Lean kitchen.
NUTRITION FACTS (per serving/ 1 stuffed pepper):

BEFORE: 655 calories;  41.45g fat;  27.9g carbohydrate;  36.04g protein;  4.12g fiber

AFTER: 243.5 calories;  4.34g fat;  36.95g carbohydrate;  22.32g protein;  3.98g fiber

SAVES: 411.5 calories & 37.11g fat !!

* Paula Deen's original recipe for BRUNCH STUFFED PEPPERS.

1 comment:

  1. I love anything stuffed! These look incredible! Hope you had a great Easter!



Related Posts with Thumbnails