Stuffed Peppers with Egg Recipe
These egg stuffed peppers are a quick, protein packed breakfast you can prep in just 10 minutes! Each stuffed pepper has 17 grams of protein and is loaded with veggies, making it perfect for meal prep. Customize with your favorite add-ins like cheese, sausage, or herbs for a flavorful, satisfying start to your day.
Servings 3 people
Calories 180kcal
Ingredients
- 3 bell peppers
- 3 cups chopped kale
- 2 medium roma tomato
- 3 large eggs
- 6 large egg whites (3/4 cup liquid egg whites)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 400F
- Cut off the tops of the bell peppers, so that they are easy to fill, removing the seeds and any white ribs inside the peppers.3 bell peppers
- Place the peppers in either the holes of a large muffin tin or stand them up in single ramekins.
- Saute the veggies (kale, roma tomato and the bell pepper that was cut away from the top of the peppers) in a large skillet over medium heat for 4-5 minutes, until kale is wilted. Sprinkle with a pinch of salt3 cups chopped kale, 2 medium roma tomato
- Divide the cooked veggies between the peppers.
- In a medium mixing bowl, combine the eggs, egg whites, thyme and garlic powder.3 large eggs, 6 large egg whites, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon sea salt
- Divide the egg mixture between the peppers, being careful not to overfill.
- Bake in the oven at 400F for 30 minutes until the tops are firm to the touch.
Video
Notes
Tips:
- Short on time? Sauté the veggies in advance and store them in the fridge so you can assemble the stuffed peppers in minutes.
- No time to cook veggies? Use quick options like chopped baby spinach (it wilts as it bakes) and diced tomatoes for a fuss-free version.
Nutrition
Calories: 180kcal | Carbohydrates: 14g | Protein: 17g | Fat: 5g | Fiber: 2g | Sugar: 5g
