BREAKFAST STUFFED PEPPERS

Yes, adding veggies to your breakfast is a good thing for diabetics. With this easy recipe you will get grains, veggies, dairy, eggs, and spices all in one easy dish. What a great way to start your day. Personal note: I would never eat an egg this way, just my preference. I scramble my egg and add when the pepper is done. Also, I like to keep my own home-cooked beans and brown rice cooked and in the fridge for things like this.

Preheat oven to 350 degrees.

2/3 cup cooked brown rice
1/2 cup canned reduced-sodium black beans, rinsed and drained
1/2 cup chopped tomato
1/4 cup shredded Mexican-blend cheese
1/2 tsp salt-free Southwest chipotle seasoning
1/4 tsp salt
1 extra-large bell pepper, halved lengthwise and seeded
2 eggs
Snipped fresh cilantro

To make filling: In a medium bowl combine the rice, beans, tomato, 2 tablespoons of the cheese, the chipotle seasoning and salt. Divide the mixture evenly between the two pepper halves.

Bake at 350 degrees, covered, 30 minutes. Remove from the oven, using a spoon make an indention in the filling and break an egg into the indention. Repeat with second pepper half. Replace cover and make an additional 15 minutes or until egg whites are set. Top with the remaining cheese and sprinkle with cilantro.

 This recipe and photo are from a Diabetes magazine.