Description
This Breakfast Stuffed Peppers recipe features vibrant red bell peppers filled with a delicious mixture of eggs, turkey sausage, spinach, mushrooms, and cheddar cheese. Baked to perfection, these stuffed peppers make a wholesome and satisfying morning meal that’s packed with protein and flavor.
Ingredients
Scale
Vegetables
- 2 medium red bell peppers (cut horizontally through the stem, seeds removed)
- 1 cup mushrooms (chopped)
- 1/4 cup frozen spinach (thawed and squeezed dry)
Proteins
- 4 large eggs
- 1/3 cup egg whites
- 1/2 cup cooked turkey sausage (sliced or chopped)
Dairy & Oils
- 1 teaspoon avocado oil (or olive oil)
- 1/4 cup cheddar cheese (grated)
Seasonings
- 1/2 teaspoon kosher salt
- Freshly ground black pepper (about 1/4 teaspoon, or to taste)
Others
- 2 tablespoons water (for baking dish)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Arrange the halved bell peppers, cut-side up, in a baking dish and keep them ready for filling.
- Sauté the mushrooms: Heat the avocado oil in a nonstick skillet over medium-high heat. Add the chopped mushrooms and season lightly with salt. Cook them, stirring occasionally, for about 5 minutes until they release their moisture and soften. Remove from heat and let cool slightly.
- Prepare the egg mixture: In a large bowl or measuring cup, whisk together the whole eggs and egg whites until combined. Stir in the cooked turkey sausage, thawed and squeezed spinach, sautéed mushrooms, kosher salt, and freshly ground black pepper to ensure an even distribution of ingredients.
- Fill the peppers: Spoon or pour the egg mixture evenly into the prepared bell pepper halves. Sprinkle grated cheddar cheese over the filled peppers. To ensure moisture, add 2 tablespoons of water to the bottom of the baking dish. 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. Then, remove the foil and continue baking uncovered for another 20 to 25 minutes, or until the egg mixture is fully set and the cheese has melted and slightly browned on top.
- Cool and serve: Remove the baked stuffed peppers from the oven and let them cool for 5 minutes before serving to allow the filling to set for easier eating and better flavor melding.
Notes
- For a vegetarian version, omit the turkey sausage and substitute with additional vegetables or plant-based sausage.
- You can swap cheddar cheese with any cheese of your choice, such as mozzarella or pepper jack, for a different flavor profile.
- Make sure to squeeze excess water from the thawed spinach to avoid watery filling.
- Leftovers can be refrigerated and reheated in the oven or microwave for a quick breakfast on the go.
- If you prefer, use olive oil instead of avocado oil for sautéing mushrooms.
