Egg and Turkey Stuffed Peppers
Ingredients
Instructions
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Heat oven to 400°F (200°C).
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Beat the eggs, egg whites and milk, then set aside.
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Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.
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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.
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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.
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Cut the peppers horizontally and remove the seeds, then stuff with the scrambled eggs and turkey.
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Place the peppers in a baking dish and sprinkle them with grated cheese.
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Bake in the oven for 15 minutes, until cheese, has melted and the edges have browned.
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To serve sprinkle with chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 10.99g4%
- Protein 43.01g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
One medium-sized red bell pepper provides 169% of the Reference Daily Intake (RDI) for vitamin C, making it one of the richest dietary sources of this essential nutrient.
