Description
Delicious and nutritious breakfast stuffed bell peppers filled with a savory mixture of eggs, turkey sausage, mushrooms, spinach, and cheddar cheese. Perfect for a hearty morning meal, these baked peppers are flavorful, high in protein, and easy to prepare.
Ingredients
Scale
Peppers
- 2 medium red bell peppers (cut horizontally through the stem, seeds removed)
Egg Mixture
- 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)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper (1/4 teaspoon)
Topping
- 1/4 cup cheddar cheese (grated)
Instructions
- Preheat and prepare peppers: Preheat the oven to 350°F (175°C). Cut the bell peppers horizontally across the stem, remove the seeds carefully, and place the halves in a baking dish, setting them aside for later filling.
- Cook mushrooms: Heat the avocado oil in a nonstick skillet over medium-high heat. Add the chopped mushrooms and season with a pinch of salt. Cook, stirring occasionally, until the mushrooms release their moisture and become tender, about 5 minutes. Remove from heat and allow to cool slightly.
- Mix the egg filling: In a mixing bowl or large measuring cup, whisk together the whole eggs and egg whites until the yolks are broken up. Add the cooked turkey sausage, thawed and drained spinach, cooked mushrooms, kosher salt, and black pepper. Stir until all ingredients are evenly combined.
- Fill and prepare for baking: Spoon or pour the egg mixture evenly into each bell pepper half. Sprinkle the grated cheddar cheese over the tops. Pour about 2 tablespoons of water into the bottom of the baking dish to create steam while baking. Cover the dish tightly with aluminum foil.
- Bake the stuffed peppers: Place the covered baking dish in the preheated oven and bake for 25 minutes. Afterward, carefully remove the foil and continue baking for another 20-25 minutes, or until the egg mixture is fully set and the cheese has melted.
- Cool and serve: Remove the stuffed peppers from the oven and let them cool for 5 minutes before serving to allow the filling to set and make handling easier.
Notes
- You can substitute turkey sausage with chicken sausage or omit it for a vegetarian version (omit sausage and increase cheese or add other veggies accordingly).
- Feel free to swap cheddar cheese with mozzarella, pepper jack, or your favorite cheese variety.
- Adding fresh herbs like parsley or chives to the egg mixture can enhance flavor.
- To make this recipe gluten-free and low sodium, ensure sausage and cheese are gluten-free and use reduced salt versions.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently in the oven or microwave.
