Description
These Breakfast Stuffed Peppers are a nutritious and flavorful morning meal featuring red bell peppers filled with a savory mixture of eggs, turkey sausage, spinach, mushrooms, and cheddar cheese. Baked to perfection, they offer a protein-packed start to your day while being low in carbs and rich in vegetables.
Ingredients
Scale
Peppers
- 2 medium red bell peppers, cut horizontally through the stem, seeds removed
Filling
- 1 teaspoon avocado oil (or olive oil)
- 1 cup mushrooms, chopped
- 4 large eggs
- 1/3 cup egg whites
- 1/2 cup cooked turkey sausage, sliced or chopped
- 1/4 cup frozen spinach, thawed and squeezed dry
- 1/4 cup cheddar cheese, grated
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons water (for baking dish)
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 350°F (175°C). Place the halved bell peppers cut side up in a baking dish and set aside.
- Sauté Mushrooms: Heat the avocado oil in a nonstick skillet over medium-high heat. Add the chopped mushrooms and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until mushrooms release their liquid and soften. Remove from heat and let cool slightly.
- Mix Filling: In a mixing bowl or large measuring cup, whisk together the eggs and egg whites until well combined. Stir in the cooked turkey sausage, thawed spinach, sautéed mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until evenly mixed.
- Stuff and Bake: Spoon the egg mixture into the pepper halves evenly. Sprinkle the grated cheddar cheese on top of each. Pour 2 tablespoons of water into the bottom of the baking dish to help keep the peppers moist during baking. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes until the egg is fully set and the cheese is melted and slightly browned.
- Cool and Serve: Remove the stuffed peppers from the oven and let them cool for about 5 minutes before serving to allow the filling to set further and for easier handling.
Notes
- Use avocado or olive oil for a healthy fat option.
- Thawing and squeezing the spinach removes excess moisture to prevent sogginess.
- Covering with foil initially ensures even cooking and prevents drying out.
- The 2 tablespoons of water in the baking dish create steam to keep peppers tender.
- Feel free to substitute turkey sausage with chicken sausage or omit for a vegetarian option.
