Egg + Turkey Stuffed Peppers
Egg + Turkey Stuffed Peppers
330 kcal, 43g P, 11g C, 12g F (per serving)
(Entire recipe = 4 servings)
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Ingredients:
4 eggs
4 egg whites
2 tbsp. almond milk
1 tsp. coconut oil
1 small onion, chopped
1 lb. (450g) lean ground turkey
2 tsp. oregano
1 tsp. cumin
2 cups (60g) spinach, chopped
4 red medium bell peppers
1⁄2 cup (50g) cheese
parsley, chopped to serve
Directions:
Heat oven to 400°F (200°C).
Beat the eggs, egg whites and milk, then set aside.
Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.
Add in the turkey, oregano and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 minutes. Then add the spinach, and mix until it wilts about 2 minutes.
Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 minutes until eggs are cooked. Then set aside.
Cut the peppers horizontally and remove the seeds, then stuff with the scrambled eggs and turkey.
Place the peppers in a baking dish and sprinkle them with grated cheese.
Bake in the oven for 15 minutes, until cheese has melted and the edges have browned.
To serve, sprinkle with chopped parsley.
