Turkey & Egg Stuffed Peppers

Gluten Free | Low Carb | Meal Prep | High Protein | Quick

Serves 4

Cooking Time25 Mins

356

kCal

20g

Fats

12g

Carbs

32g

Protein

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

2.1 oz. (60g) spinach, chopped

4 medium red bell peppers

1.7 oz. (50g) cheese, grated

chopped parsley, for garnish

Method

Instructions:

Preheat the oven to 400°F (200°C).

Beat the eggs, egg whites, and almond milk; set aside.

Heat the coconut oil in a pan over medium heat. Add the onion and sauté for 3 minutes, until softened and lightly browned.

Add the turkey, oregano, and cumin; season with salt and pepper. Cook for about 5 minutes or until the meat is thoroughly cooked. Stir in the spinach and cook until it wilts approximately 2 minutes.

Increase the heat to medium-high and add the egg mixture to the pan. Use a spatula to gently pull the eggs across the pan, scrambling them, for about 3 minutes or until fully cooked; remove pan from heat.

Cut the bell pepper tops off and remove the seeds. Stuff each pepper with the turkey and egg mixture.

Place the stuffed peppers in a baking dish and top each with grated cheese.

Bake in the oven for 15 minutes or until the cheese is melted and the peppers are slightly browned on the edges.

Garnish with chopped parsley before serving.

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

2.1 oz. (60g) spinach, chopped

4 medium red bell peppers

1.7 oz. (50g) cheese, grated

chopped parsley, for garnish

Instructions:

Preheat the oven to 400°F (200°C).

Beat the eggs, egg whites, and almond milk; set aside.

Heat the coconut oil in a pan over medium heat. Add the onion and sauté for 3 minutes, until softened and lightly browned.

Add the turkey, oregano, and cumin; season with salt and pepper. Cook for about 5 minutes or until the meat is thoroughly cooked. Stir in the spinach and cook until it wilts approximately 2 minutes.

Increase the heat to medium-high and add the egg mixture to the pan. Use a spatula to gently pull the eggs across the pan, scrambling them, for about 3 minutes or until fully cooked; remove pan from heat.

Cut the bell pepper tops off and remove the seeds. Stuff each pepper with the turkey and egg mixture.

Place the stuffed peppers in a baking dish and top each with grated cheese.

Bake in the oven for 15 minutes or until the cheese is melted and the peppers are slightly browned on the edges.

Garnish with chopped parsley before serving.

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