Description
Delicious and nutritious Breakfast Stuffed Peppers featuring bell peppers filled with a savory mixture of eggs, turkey sausage, mushrooms, spinach, and cheddar cheese. This wholesome dish is baked to perfection, making it a great protein-packed start to your day.
Ingredients
Scale
Main Ingredients
- 2 medium red bell peppers, cut horizontally through the stem and seeds removed
- 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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking dish and place the halved bell peppers cut-side up inside it, setting aside for later.
- Sauté Mushrooms: Heat the avocado oil in a nonstick skillet over medium-high heat. Add the chopped mushrooms, season lightly with salt, and cook while stirring occasionally until the mushrooms have softened and released their liquid, about 5 minutes. Remove from heat and let cool slightly.
- Prepare Egg Mixture: In a mixing bowl or large measuring cup, whisk together the 4 large eggs and 1/3 cup egg whites to break up the yolks. Add the cooked turkey sausage, thawed and drained spinach, sautéed mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix everything thoroughly until well combined.
- Fill Peppers: Spoon or pour the egg mixture evenly into the prepared bell pepper halves. Sprinkle the grated cheddar cheese on top of each filled pepper. Pour 2 tablespoons of water into the bottom of the baking dish to create steam and cover tightly with aluminum foil.
- Bake: Place the covered baking dish into the preheated oven and bake the stuffed peppers for 25 minutes. Then remove the foil and continue baking for another 20 to 25 minutes until the egg mixture is fully set and the cheese is melted and lightly golden.
- Rest and Serve: Remove the baking dish from the oven and allow the stuffed peppers to cool for 5 minutes before serving to let everything set properly and make handling easier.
Notes
- You can substitute turkey sausage with chicken sausage or plant-based sausage for a different flavor or dietary preference.
- For a dairy-free version, omit the cheddar cheese or use vegan cheese alternatives.
- If fresh spinach is used instead of frozen, roughly chop about 3/4 cup and sauté briefly to remove excess moisture.
- Adding herbs like parsley or chives on top after baking adds freshness and color.
- To make this recipe vegetarian, omit the sausage and add extra mushrooms or other vegetables of choice.
