Egg and Turkey Stuffed Peppers


4 eggs 

4 egg whites 

2 tablespoons almond milk 

1 teaspoon of coconut oil 

1 small onion chopped

450 g lean ground turkey 

2 teaspoons Oregano 

1 teaspoon Cuman 

2 cups of spinach chopped

4 medium red bell peppers 

1/2 cup cheese 

parsley to serve


  • Heat oven to 200deg Celsius
  • Beats the eggs, egg whites, milk and set aside
  • Heat the coconut oil in a pan over medium heat. Add the onion and cook for three minutes until softens and brown.
  • Add the turkey oregano Cuman, season with salt and pepper 
  • Cook until meat is cooked through about five minutes. Then add the spinach until it wilts about two minutes.
  • Increase the heat and add in the eggs. All the eggs across the skillet with a spatula. Repeat for about three minutes until eggs are cooked then set aside.
  • Cut the peppers horizontally and remove the seeds then stuff for the scrambled eggs and turkey.
  • Place the peppers in a baking dish sprinkle them with the grated cheese.
  • Bake in the oven for 15 minutes until cheese has melted and the edges have browned.
  • Serve with chopped parsley. 

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