Egg and Turkey Stuffed Peppers

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.

Serves: 4

Prep time: 20 minutes
Cook time: 30 minutes

Stage: 3

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. Heat oven to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside. 
  2. In a medium bowl, whisk together the eggs, egg whites and almond milk. Set aside. 
  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. 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. Add the spinach and cook, stirring constantly, for 1 minute. 
  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. Cut peppers in half from top to bottom. Carefully remove the ribs and seeds. Place in the prepared baking dish. 
  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. Sprinkle parsley over the stuffed peppers and serve! 

Tips
If you like your stuffed peppers a little softer, start with step 7, then place them in the baking dish and let them cook in your preheating oven while you complete steps 2 – 6. Carefully (pan and peppers will be hot) stuff the peppers and proceed with steps 8 and 9.

Nutrition Info (per serving)
Calories: 376
Total Fat: 21g
Total Carbs: 12g
Fiber: 4g
Sugars: 5g
Protein: 36g

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