TURKEY AND EGG STUFFED PEPPERS

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

60G SPINACH, CHOPPED

4 RED MEDIUM BELL PEPPERS

50G CHEESE (DAIRY OR PLANT-BASED)

PARSLEY, CHOPPED TO SERVE

1.Heat oven to 200°C.

2.Beat the eggs, egg whites and milk, then set aside.

3.Heat the coconut oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened and browned.

4.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.

5.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. 

6.Cut the peppers horizontally and remove the seeds, then stuff with the scrambled eggs and turkey. 

7.Place the peppers in a baking dish and sprinkle them with grated cheese.

8.Bake in the oven for 15 minutes, until cheese has melted and the edges have browned.

9.To serve, sprinkle with chopped parsley.