Another great meal for meal prep or even to make for a brunch. You could really stuff these with any number of things but I really enjoyed this combination!
Makes 3 servings
- 3 bell peppers, cut in half lengthwise and seeds removed
- 1 tsp butter or ghee
- 4 oz sliced mushrooms
- 1 cup leeks, washed and chopped fine
- 2 cups baby spinach
- 3 slices of bacon, cooked and crumbled
- 3 large eggs
- 3 large egg whites
- optional: sliced or shredded cheese for topping
Preheat oven to 375 degrees.
Lay peppers out on a pan, trying to make sure they are sturdy and won't tip over and spill.
Heat a skillet over medium-high heat and add 1/2 tbsp coconut oil or olive oil. Add sliced mushrooms and chopped leeks and saute for 5 minutes until veggies are tender. Add your spinach and stir until wilted. Remove from heat and set aside.
Add your eggs and egg whites to a bowl and whisk until well combined.
Fill your peppers with the veggie filling and pour egg mixture over top. I used a small ladle to pour in the egg mixture. Top each pepper with 1/2 slice cooked bacon.
Place in the oven and bake for 35 minutes. Remove from oven, top with cheese if desired and cook for an additional 5 minutes. Remove from oven and enjoy two halves (one full pepper) for a serving!