Breakfast Stuffed Peppers (Low Carb, Gluten-free)
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper and grease lightly.
Place the peppers cut side up onto the baking sheet. Bake for 15-20 minutes, until softened.
Place a tablespoon of shredded cheese at the bottom of each pepper. Crack an egg on top, then sprinkle lightly with sea salt and black pepper. Add another tablespoon of shredded cheese around the edges, leaving some of the yolk visible in the center. Finish with a light sprinkling of chives.
Bake for 15-20 minutes, until egg whites are set.
Serving size: 1 bell pepper half with filling
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