Egg & Turkey Stuffed Peppers
+ 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
+ 1⁄2 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.