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The idea of adding an egg to stuffed peppers never occurred to me until Pinterest came along. As with many things on Pinterest, it’s a brilliant idea – I wish I had thought of it first! These stuffed peppers freeze very well, just omit step 4 until you defrost them.



1. Preheat the oven to 350 degrees. Pre-cook the peppers for about 12 minutes, or until slightly tender.

2. Meanwhile, add some oil to a skillet on medium heat and add the garlic and jalapeño. Sauté until you can smell the garlic, about 1-2 minutes. Add the ground need and sauté until fully cooked. Drain excess fat.

3. Remove the pre-cooked peppers from the oven and add the ground beef, cheese, eggs and scallions to each pepper. (If you’re freezing any peppers, individually wrap and freeze them at this point)

4. Cook again for 30-35 minutes, until the eggs are fully cooked. Cook for less time if you like your eggs runny. Garnish with freshly cracked black pepper.

Final product:

Filed in Gluten Free, Low Carb, Main Course, Peanut Butterless

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