Egg & Pepper Poppers

These poppers are a leaner alternative to serve than traditional nachos.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 cup / 250 ml	prepared low fat refried beans
1/2 cup / 125 g	Egg Creations Whole Eggs Original, well shaken
1	green onion, finely chopped
1 tsp / 5 ml	ground cumin
12	mini bell peppers
3/4 cup / 175 ml	shredded Cheddar cheese
1/2 cup / 125 ml	finely crushed tortilla chips
	low fat sour cream and salsa (optional)

Preheat the oven to 375°F (180°C). Whisk the refried beans with the eggs, green onion and cumin until well combined.
Halve the mini peppers lengthwise; remove the seeds and white ribs, leaving them intact. Arrange, cut-side-up, on a rimmed baking sheet lined with foil. Carefully fill each pepper with the bean mixture. Bake for 20 minutes.
Meanwhile, toss the cheese with the crushed chips to combine. Sprinkle the cheese mixture over the stuffed peppers. Broil for 2 to 3 minutes or until bubbly. Serve with sour cream and salsa on the side (if using).

For those who like more heat, add hot sauce to the bean mixture to taste or replace the mini bell peppers with large, seeded jalapeno peppers.
Poppers can be made ahead and reheated in a warm oven.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.