Directions:
- Prepare a sauce pan with about 1 1/2 inches of water on a low simmer.
- Cut the tops off the bell peppers and then use a pearing knife to get the membranes and seeds out. Cut the pepper down to about 2 inches if it's a large wide pepper, we want the egg to be just bellow the lip of the pepper.
- Crack the eggs into the peppers and sprinkle with cheese. You do not want the pepper to fully submerge into the water, unless you want an egg drop soup in a pepper.
- Cook for 4-6 minutes depending on what type of yoke ye prefer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.04 Kcal (381 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 66.92mg | 3% | |
| Potassium | 190.96mg | 4% | |
| Total Carbs | 6.36g | 2% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 5.72g | 11% | |
| Vitamin C | 118.4mg | 197% | |
| Vitamin A | 3mg | 99% | |
| Iron | 51.2mg | 284% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 47.42 Kcal (199 kJ) | ||
| Calories from fat | 20.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 7% | |
|---|---|---|---|
| Cholesterol | 85.25mg | 55% | |
| Sodium | 34.85mg | 3% | |
| Potassium | 99.46mg | 4% | |
| Total Carbs | 3.31g | 2% | |
| Sugars | 2.31g | 18% | |
| Dietary Fiber | 0.77g | 6% | |
| Protein | 2.98g | 11% | |
| Vitamin C | 61.7mg | 197% | |
| Vitamin A | 1.5mg | 99% | |
| Iron | 26.7mg | 284% | |
| Calcium | 15.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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