Egg and Turkey Stuffed Peppers

Quick and satisfying Stuffed Red Peppers.
No ratings yet
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: Gluten Free, High Protein, Low Carb, Main Course, Quick, Starter
Servings: 4 Servings
Calories: 329kcal


  • 4 Eggs
  • 4 Egg Whites
  • 2 tbsp Almond Milk
  • 1 tsp Coconut Oil
  • 1 Small Onion (Chopped)
  • 450 grams Lean Ground Turkey
  • 2 tsp Oregano
  • 1 tsp Cumin
  • 60 grams Spinach (Chopped)
  • 4 Red Medium Bell Peppers
  • 50 grams 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 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 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 minutes, until cheese, has melted and the edges have browned.
  • To serve sprinkle with chopped parsley.


Immunity Boosting Fact
Red Bell Peppers:  One medium-sized red bell pepper provides 169% of the Reference Daily Intake (RDI) for vitamin C, making it one of the richest dietary sources of this essential nutrient.


Calories: 329kcal | Carbohydrates: 12g | Protein: 43g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 239mg | Sodium: 275mg | Potassium: 823mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5523IU | Vitamin C: 157mg | Calcium: 167mg | Iron: 3mg