Stuffed peppers with spinach and mushrooms
Start your day right with our stuffed breakfast peppers! Filled with savory spinach, mushrooms, and egg whites, these nutritious and flavor-packed peppers make the perfect morning meal. Simple, healthy, and delicious – your taste buds will thank you!
- 30 Apr 2025
- Cook time 55 min
- Prep time 10 min
- 9 Servings
- 7 Ingredients
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.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Slice off the tops of the red peppers and remove the seeds and membranes.
- Lightly brush the outsides with a tiny bit of olive oil. Set them aside.
- Heat 1/2 tsp of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook for about 3-4 minutes until it starts to become translucent.
- Add the mushrooms to the skillet and sauté for another 5 minutes until they release their moisture and start to brown.
- Stir in the roughly chopped spinach and cook until wilted, about 2-3 minutes.
- Season the mixture with a dash of salt. Mix well and remove from heat.
- Evenly distribute the sautéed vegetable mixture among the hollowed red peppers.
- Carefully pour the egg whites into each pepper, filling them almost to the top. The egg whites will expand slightly while cooking.
- Place the filled peppers upright in a baking dish. If they don’t stand upright, you can use crumpled aluminum foil to help stabilize them.
- Bake in the preheated oven for 25-30 minutes, or until the egg whites are set and the peppers are slightly tender.
- Remove from the oven and let them cool slightly before serving.
- Optional: Garnish with fresh herbs, a sprinkle of cheese, or a dash of hot sauce for extra flavor.
Tips:
- 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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