Egg And Turkey Stuffed Capsicum
•Dinners & Sides
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| Serves | Prep. Time |
|---|---|
| 4 | 25 mins |
Ingredients
- 4 eggs
- 4 egg whites
- 2 tbsp. almond milk
- 1 tsp. coconut oil
- 1 small onion, chopped
- 450g lean ground turkey
- 2 tsp. oregano
- 1 tsp. cumin
- 2 cups (60g) spinach, chopped
- 4 red medium capsicums
- 1⁄2 cup (50g) cheese (dairy or plant-based) • parsley, chopped to serve
Method
- 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 skillet with a spatula. Repeat for about 3 minutes until eggs are cooked. Then set aside.
- Cut the capsicums 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.
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 329 | 43g | 11g | 12g |
