Chicken sausage & egg stuffed peppers
328cal, 31p, 9c, 17f (per meal)
8 large (400g)
8 tbsp (113g)
4 link (336g)
4 large (656g)
1
Preheat the oven to 400°F (200°C). Arrange the bell pepper halves cut-side up on a baking sheet. Bake for 12 minutes, until just starting to soften.
2
Remove the peppers from the oven and evenly fill them with the chicken sausage, cottage cheese, and eggs. Season with salt and pepper.
3
Return the baking sheet to the oven and bake for 15-30 minutes, or until the eggs are set to your liking. Serve.
4
Meal Prep Tip: Store leftovers in an airtight container in the refrigerator. Reheat in the microwave on high for 1-2 minutes before serving.