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.
Prep time: 20 minutes
Cook time: 30 minutes
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
- Heat oven to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray. Set aside.
- In a medium bowl, whisk together the eggs, egg whites and almond milk. Set aside.
- 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.
- 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.
- Add the spinach and cook, stirring constantly, for 1 minute.
- 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.
- Cut peppers in half from top to bottom. Carefully remove the ribs and seeds. Place in the prepared baking dish.
- 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.
- Sprinkle parsley over the stuffed peppers and serve!
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)
Total Fat: 21g
Total Carbs: 12g