Egg & Turkey Stuffed Peppers

Stuffed peppers are a great way to throw together an easy, economical meal with a little pizazz! These beauties are perfect for a lovely brunch, or for a nutritious but simple weeknight dinner.

Ingredients

• 4 large eggs
• 4 large egg whites
• 2 TBSP unsweetened almond milk
• 1 tsp coconut oil
• 1 small yellow onion, chopped
• 1 lb lean ground turkey
• 2 tsp dried oregano
• 1 tsp ground cumin
• Sea salt and black pepper, to taste
• 2 cups packed spinach, chopped
• 4 red bell peppers
• 1⁄2 cup cheese (dairy or plant-based)
• 1/4 cup chopped, fresh parsley

Instructions

1. 1

   Heat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray. Set aside.

2. 2

   In a medium bowl, whisk together the eggs, egg whites and almond milk. Set aside.

3. 3

   In a large skillet set over medium heat, melt the coconut oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.

4. 4

   Add the turkey, oregano, cumin and a generous pinch of salt and pepper. Cook, stirring to break up any large pieces, until fully cooked and no longer pink, about 5 minutes.

5. 5

   Add the spinach and cook, stirring constantly, for 1 minute.

6. 6

   Turn the heat up to medium-high and pour in the egg mixture. Scramble eggs, cooking and occasionally stirring, 2-3 minutes or until eggs are cooked through. Remove pan from heat.

7. 7

   Cut peppers in half from top to bottom. Carefully remove the ribs and seeds. Place in the prepared baking dish.

8. 8

   Stuff each pepper with equal amounts of the egg and turkey mixture, then top each with about 2 tablespoons of the cheese. Bake 15 minutes or until the cheese is melted and the edges have browned slightly.

9. 9

   Sprinkle parsley over the stuffed peppers and serve!