BRUNCH STUFFED PEPPERS
Preheat oven to 350 degrees F.
Spread potato pieces on a prepared baking sheet. Bake for 15 minutes.
While potatoes are baking, remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. When potatoes have baked for 15 minutes, remove from the oven. Fill the bottom of each pepper evenly with the potatoes and Canadian bacon.
In a large bowl, combine the Egg Beaters, cheese, 1% milk, Bisquick Heart Smart mix, FAT FREE sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45-55 minutes. Remove from the oven, garnish with cheese and serve immediately.
Recipe inspired by Paula Deen. Original recipe can be found at www.pauladeen.com.