Egg and Turkey Stuffed Peppers
Ingredients
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
Method
- 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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