Stuffed Pepper with Egg & Mushroom

Ingredients

• 1/2 bell pepper
• 1 egg
• 1 egg white
• 1 small button mushroom
• 1 tbsp (14 g) olive oil
• Salt and pepper to taste
• 1 oz (28 g) mozzarella
• 3/4 cup (180 g) non fat Greek yogurt
• 1 apple

Directions

1. Heat oven 350°F (176°C).
2. Cut bell pepper lengthwise and remove seeds and white membrane.
3. Place pepper on lined parchment paper and add 1/2 tbsp olive oil, season with salt and pepper.
4. Dice the mushroom and place at the bottom of the pepper. Add the egg, egg white, and top with cheese. Sprinkle a little salt and pepper on top.
5. Bake for 35 minutes or until egg is completely cooked through.
6. Serve with 3/4 cup low fat Greek yogurt and an apple.

Servings: 1

Prep time: 5 minutes

Cooking time: 35 minutes

Nutrition Info

Calories: 493, Carbohydrate: 36 grams, Protein: 34 grams, Fat: 25 grams