Print
Breakfast Stuffed Peppers (Paleo, Low Carb, Gluten-Free)
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!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 125 kcal
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.
Nutrition Facts
Breakfast Stuffed Peppers (Paleo, Low Carb, Gluten-Free)
Amount Per Serving
Calories 125
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 163mg54%
Sodium 156mg7%
Potassium 944mg27%
Carbohydrates 11g4%
Fiber 4g16%
Sugar 5g6%
Protein 9g18%
Vitamin A 14595IU292%
Vitamin C 183.8mg223%
Calcium 145mg15%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.