If you're looking for a nutritious and delicious way to kickstart your day, look no further than these stuffed breakfast peppers. Packed with spinach, mushrooms, and egg whites, they're the perfect blend of protein and vegetables. This recipe is not only easy to make but also versatile and can fit into various dietary preferences.
- Pre-cook the mushrooms and spinach to reduce their moisture content, this will prevent the peppers from becoming soggy.
- Cut the tops off the peppers and remove the seeds and membranes to ensure they can hold the stuffing properly.
- Use a baking dish that snugly fits the peppers to keep them upright while baking.
- If you prefer, you can add spices or herbs, such as oregano or basil, for additional flavor.
- Feel free to prepare the filling the night before and refrigerate to save time in the morning.
These stuffed breakfast peppers with spinach, mushrooms, and egg whites are sure to become a morning favorite. Enjoy the delightful combination of flavors and start your day on the right foot!
Nutrition Facts | |
---|---|
Serving Size | 120 grams |
Energy | |
Calories 40kcal | 2% |
Protein | |
Protein 4.12g | 3% |
Carbohydrates | |
Carbohydrates 6g | 2% |
Fiber 1.77g | 5% |
Sugar 3.62g | 4% |
Fat | |
Fat 0.54g | 1% |
Saturated 0.09g | 0% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 130ug | 15% |
Choline 8mg | 1% |
Vitamin B1 0.05mg | 4% |
Vitamin B2 0.22mg | 17% |
Vitamin B3 1.04mg | 6% |
Vitamin B6 0.23mg | 14% |
Vitamin B9 45ug | 12% |
Vitamin B12 0.03ug | 1% |
Vitamin C 90mg | 98% |
Vitamin E 1.25mg | 8% |
Vitamin K 50ug | 43% |
Minerals | |
Calcium, Ca 15mg | 1% |
Copper, Cu 0.06mg | 6% |
Iron, Fe 0.45mg | 4% |
Magnesium, Mg 22mg | 5% |
Phosphorus, P 36mg | 3% |
Potassium, K 270mg | 8% |
Selenium, Se 6ug | 12% |
Sodium, Na 72mg | 5% |
Zinc, Zn 0.27mg | 2% |
Water | |
Water 110g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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