Description
Enjoy delicious and healthy stuffed breakfast peppers with three unique filling options. These recipes are perfect for a clean eating lifestyle and can be enjoyed any time of day.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Filling 1: Scrambled Eggs with Spinach and Feta
- 4 large eggs
- 1/4 cup chopped fresh spinach
- 2 tablespoons crumbled feta cheese
- Filling 2: Quinoa and Black Bean
- 1/2 cup cooked quinoa
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup salsa
- Filling 3: Ground Turkey with Veggies
- 1/4 pound ground turkey
- 1/4 cup diced zucchini
- 1/4 cup diced onion
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Drizzle the inside of the peppers with olive oil and season with salt and pepper.
- Prepare your chosen filling:
- Filling 1: Whisk eggs, spinach, and feta. Pour into peppers.
- Filling 2: Mix quinoa, black beans, and salsa. Spoon into peppers.
- Filling 3: Cook ground turkey with zucchini and onion until turkey is browned. Fill peppers with the mixture.
Notes
- You can use any color bell peppers.
- Adjust seasonings to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: Approximately 250-350 (depending on filling)
- Sugar: Approximately 5-10g
- Sodium: Approximately 300-500mg
- Fat: Approximately 10-20g
- Saturated Fat: Approximately 3-7g
- Unsaturated Fat: Approximately 7-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-25g
- Fiber: Approximately 3-6g
- Protein: Approximately 15-25g
- Cholesterol: Approximately 100-150mg