Adding extra egg whites to your omelettes and other dishes is a great way to increase you protein intake, without increasing the fat. This recipe does just that to give you an amazing 43g of protein per serving, whilst still being only 329 calories.
Stuffed peppers are a quick and easy dish with minimal prep and then can be eaten warm straight out the oven or saved for later and eaten cold.
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Egg and Turkey Stuffed Peppers
- Total Time: 25 minutes
- Yield: 4 1x
Description
Protein packed lunch or dinner
Ingredients
Scale
4 eggs
4 egg whites
2 tbsp. almond milk
1 tsp. coconut oil
1 small onion, chopped
450g lean minced turkey
2 tsp. oregano
1 tsp. cumin
60g spinach, chopped
4 red medium bell peppers
50g cheese
Parsley, chopped to serve
Instructions
- Heat oven to 200°C.
- Beat the eggs, egg whites and milk, then set aside.
- Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.
- Add in the turkey, oregano and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 minutes.
- Then add the spinach, and mix until it wilts about 2 minutes.
- Increase the heat and add in the eggs. Pull the eggs across the pan with a spatula. Repeat for about 3 minutes until eggs are cooked. Then set aside.
- Cut the peppers horizontally and remove the seeds, then stuff with the scrambled eggs and turkey.
- Place the peppers in a baking dish and sprinkle them with grated cheese.
- Bake in the oven for 15 minutes, until cheese has melted and the edges have browned.
- To serve, sprinkle with chopped parsley.
- Prep Time: 5
- Cook Time: 20
Nutrition
- Calories: 329