Egg & Turkey Stuffed Peppers

Egg & Turkey Stuffed Peppers

Kathleen DeLuca
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine Classic American
Servings 4 People
Calories 329 kcal


  • 4 eggs
  • 4 egg whites
  • 2 tbsp. almond milk
  • 1 tsp. coconut oil
  • 1 small onion chopped
  • 1 lb 450g lean ground turkey
  • 2 tsp. oregano
  • 1 tsp. cumin
  • 2 cups 60g spinach, chopped
  • 4 red medium bell peppers
  • ½ cup 50g cheese (dairy or plant-based)
  • parsley chopped to serve


  • Heat oven to 400F (200C).
  • 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 mins until softened and browned.
  • Add in the turkey, oregano and cumin, season with salt and pepper. Cook until meat is cooked through, about 5 mins. Then add the spinach, and mix until it wilts about 2 mins.
  • Increase the heat and add in the eggs. Pull the eggs across the skillet with a spatula. Repeat for about 3 mins 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 mins, until cheese, has melted and the edges have browned.
  • To serve sprinkle with chopped parsley.
Keyword cheese, pepper, turkey