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Stuffed Breakfast Peppers (FM)
Recipes | December 08, 2015
This is a sort of “everyone get in the pool” recipe – I just took leftover stuff from my fridge and improvised this recipe but it turned out really good! This will make 1 serving, or you can split it into 2 servings if you want it to be more of a snack or light breakfast.
Ingredients:
1 red bell pepper, cut in half from top to bottom and then remove seeds
2 tablespoon chopped red onion
1/3 cup finely chopped mushroom
2 tablespoon finely chopped broccoli florets
1 small garlic clove, minced
3 eggs
pinch of crushed red pepper
salt & pepper to taste
1/2 avocado, cut into 4 slices
2 tablespoon shredded mozzarella cheese
fresh parsley (optional for garnish)
Instructions:
- Preheat oven to 400 degree F.
- Make sure all veggies are chopped into small pieces. In a pan over medium heat, drizzle on olive oil and then add the broccoli, mushroom, garlic and onion. Sautee for 2-3 minutes until slightly tender.
- In a medium sized bowl, whisk the eggs and season with salt, pepper and crushed red pepper flakes.
- Add the sauteed veggies to the eggs and mix well.
- Pour the egg/veggie mix into the pepper halves. Wrap the peppers in foil and place on a baking sheet in the oven for 30-35 minutes until cooked through. (press the top with a fork and make sure it’s solid)
- Remove from oven top each with 2 slices of avocado, sprinkle on cheese and season with a little more salt and pepper. Add back to the oven for approx. 5 minutes until cheese is melted and slightly browned, garnish with a little fresh parsley on top then enjoy!
Macros:
Calories: 447.4
Carbs: 19 g
Net Carbs: 10.7 g
Fat: 30.4 g
Protein: 25.9 g
Private Member |
I will try to prepare it this Sunday 🙂 Thank you for the great idea!
Private Member |
lake tahoe, nv, usa
you’re very welcome 🙂
Private Member |
I do my workouts in the mornings, because I know that if I don’t do them before the rest of my hectic day sets in then I won’t do them at all. I was wondering how long I should wait to workout after eating breakfast. I want to make sure I’m giving my body enough time to absorb energy from my food but also not work out so soon after eating that I get sick during my exercise. Your feedback on this would be much appreciated! 🙂
Private Member |
Also, I eat the same breakfast everyday: A small amount of cooked green lentils with 2 eggs, scrambled, chopped up spinach and a little bit of preservative free salsa for flavor… all mixed together. Are there any critiques you have on this meal? And does it sound like an adequate pre-workout meal?
Private Member |
belgrade, serbia
I would say that would be a great post workout meal because the carbs from the lentils..
Private Member |
I made these stuffed peppers and the deviled avocados recipe for dinner last night. The only change I made was using Parmesan cheese instead of mozzarella because that’s what I had. Both recipes were good. 🙂
Private Member |
11 days ago I posted a comment with a few questions and never got a response. 4 days ago I sent the same questions to the support email address to see if I’d have better luck getting answers, but still nothing. Am I going to get any feedback?
Private Member |
belgrade, serbia
These are real easy simple & clean to make & taste really good.
I used kale instead of broccoli. I added jalapeño then topped it with cilantro at the end:)