Egg Stuffed Peppers

Serves: 2

Prep time: 15 minutes

Cook time: 50 minutes

What you need: 

2 large bell peppers

3 eggs

1/2 cup mushrooms (or any veggie you'd like)

1 onion

1 1/2 cups spinach

1/2 cup kale

about 7 cherry tomatoes

1/2 tsp garlic powder

1 tbsp coconut oil

optional: bacon or sausage

salt & pepper

To make:

Preheat the oven to 375 degrees. 

(If not vegetarian, cook bacon or sausage on stovetop).

Place pan on medium heat and melt coconut oil. 

Saute veggies (except for spinach & kale) for about 8 minutes on medium

with coconut oil.

Add greens to pan until wilted (about 2 minutes).

Season with salt, pepper, and garlic. 

Slice top of peppers off and remove core & seeds.

Beat eggs and add seasonings in a bowl. 

Place bell peppers on a pan.

Add cooked veggie mixture to bell peppers. 

Add cooked meat. 

Add eggs evenly between each pepper.

Bake peppers for about 40 minutes.

Viola!

Serve along or with avocado, fruit, or your choice of side.

I ended up bringing one for breakfast at work the next morning and they were just as good!

For the 21 Day Fix: 2 green, 1 red, (1 1/2 red if added meat).

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