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Bell Pepper Cups

This bright and colorful breakfast is perfect for brunch accompanied by thick-cut toast and a green salad.

Serves 4
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
114 calories per serving


> 2 bell peppers
> 4 large eggs


Preheat oven to 350°F. Halve and remove seeds from bell peppers and place on a baking sheet, cut sides up. Bake 15 min., until tender.
Add 1 egg to each pepper half, season with salt and pepper, and return to oven. Bake 14–15 min., until whites are set.

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