SERVINGS: 4 PREPPING TIME: 20 min COOKING TIME: 20 min | INGREDIENTS: 4 large bell peppers 1 lb ground chicken 6 eggs 1/2 red onion 3-4 brown mushrooms 1 cup spinach leaves 1/4 cup feta crumble garlic powder cayenne powder S&P Olive oil |
DIRECTIONS
Preheat oven to 375°F.
Chop red onion, mushrooms and spinach finely.
In a bowl combine ground chicken, 1 tsp of garlic powder and 1 tsp of cayenne pepper. S&P generously and mix well until the spices are incorporated.
Over medium high heat a splash of olive oil in a skillet. Add chopped onion, saute until fragrant, about 2 min. Add ground chicken and mushrooms. Saute, stirring often until chicken starts to brown and almost fully cooked through. Remove from heat and set aside.
Grease a baking dish with cooking spray or olive oil. Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them in the greased baking dish, cut side up.
In a bowl, whisk the eggs until well beaten. Divide the ground chicken mixture and chopped spinach among the bell pepper halves. Pour the beaten eggs evenly over the chicken filled bell peppers. Sprinkle crumbled feta over each bell pepper half.
Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, or until the eggs are fully set and the bell peppers are slightly tender.
Serve hot and garnish with the chopped herbs of your choice. Enjoy!
NOTES:
These Chicken and Veggies Breakfast Stuffed Bell Peppers are a protein-rich option to start your day. The combination of bell peppers, chicken, red onions, mushrooms, spinach, and feta cheese provides a variety of flavors and nutrients. You can enjoy them as a complete breakfast or pair them with a side of leafy greens for a balanced lunch. Get creative and add other vegetables or herbs based on your preferences.
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