Cuban Eggs

• 8 hard-boiled eggs
• 1 cup shredded sharp cheddar cheese, divided (4 oz.)
• 3 tablespoons nonfat milk
• 1/2 teaspoon salt (optional)
• 1 dash pepper
• 1/2 cup chopped onion
• 1/2 cup chopped sweet green pepper
• 1 tablespoon butter
• 2 (8 ounce) cans no-salt-added tomato sauce
• hot cooked rice (optional)
• parsley sprig (optional)

1. Preheat oven to 350u0b0F.
2. Cut eggs in half lengthwise.
3. Remove yolks and set whites aside.
4. In small bowl, mash yolks with fork.
5. Stir in 1/2 cup of cheese, milk, salt, and pepper until well blended.
6. Fill each half egg with one heaping Tablespoon yolk mixture.
7. Place in 8x8x2-inch baking dish.
8. In medium saucepan over medium heat, cook onion and pepper in butter until crisp-tender, about 3 minutes.
9. Stir in tomato sauce and bring to boiling.
10. Pour over eggs.
11. Sprinkle with remaining cheese.
12. Bake until hot and bubbly and cheese is melted, about 15 minutes.
13. Serve over rice and garnish with parsley, if desired.

eggs, cheddar cheese, nonfat milk, salt, pepper, onion, sweet green pepper, butter, salt, rice, parsley

Taken from www.food.com/recipe/cuban-eggs-36485 (may not work)