If you’re getting kind of sick of fried eggs for breakfast, you’re in luck. These Breakfast Stuffed Peppers are an excellent cure for first meal boredom. They’re low carb, paleo, and whole30-friendly.
Plus, you’ll be kicking off the day with a colorful veggie-packed breakfast that’ll keep your blood sugar from crashing out around 10 am. In fact, switching to a savory breakfast was one of the important lifestyle changes that helped me kick my hypoglycemia. Read more about how I kicked my sugar cravings.
BREAKFAST STUFFED PEPPERS (PALEO, LOW CARB, GLUTEN-FREE)
COURSE: BREAKFAST CUISINE: EGGS, GLUTEN-FREE, PALEO, VEGGIES, WHOLE30 PREP TIME: 15 MINUTES COOK TIME: 35 MINUTES TOTAL TIME: 50 MINUTES SERVINGS: 4 CALORIES: 125 KCAL AUTHOR: STEPH GAUDREAU
Make these Breakfast Stuffed Peppers recipe for a delicious way to start your day! Paleo and Whole30-friendly. These can be made and frozen ahead of time for a convenient work day breakfast. Learn how!
INGREDIENTS
4 red bell peppers any color bell pepper works
16 oz spinach chopped, frozen
4 eggs large
Sea salt and pepper to taste
INSTRUCTIONS
Preheat oven to 400F. Line a square glass baking dish with foil.
Cut off the top of each pepper, and remove the seeds. Place peppers into the dish, and bake for about 15 minutes.
Meanwhile, defrost the spinach. Squeeze the moisture out of the spinach.
Remove peppers from oven and stuff the bottoms evenly with the defrosted spinach.
Crack an egg into the top ½ of each pepper.
Bake for about 15-20 minutes or until the egg whites are set and not transparent.
RECIPE NOTES
Serve these with a delicious blended butter coffee.