Stuffed Breakfast Peppers

While I don’t believe you HAVE TO eat breakfast, and I firmly believe your first meal can be at 7 am or at 2 pm depending on what works best for you, I do believe that WHAT you eat for “breakfast” can make a huge difference in your energy for the day and your body composition.

I think all too often we are starving by lunch or feel sluggish all day because we don’t get the right mix of macros to start with. Too often our breakfast consists of no protein and a ton of carbs. And we wonder why we are hungry only minutes after eating!?!

Protein is really key to feeling fuller for longer, fueling our workouts and keeping us energized throughout the day. Often adding just a bit more protein to your diet can even help you overcome a weight loss plateau.

So start your day off with these Stuffed Breakfast Peppers.





Servings 6

3 tbsp Fresh Parsley
1lbs Extra Lean Ground Turkey
1/2 cup Diced Onion
3 Garlic Raw Cloves
12 Large Eggs
1.2 cup Fat-Free Greek Yogurt
1 cup Shredded Mozzarella Cheese, Part Skim
6 Bell Peppers
1/2 tsp Black Pepper
1/4 tsp Salt

Preheat oven to 350F.

Cook the ground turkey in a large skillet until it starts to brown.

Add onion and garlic and mix it well. Cook for about 3 minutes.

While it’s cooking, in a bowl whisk together eggs, yogurt, cheese, parsley, salt and pepper. Then add the cooked turkey to the bowl and mix everything together.

Cut the tops off and remove the seeds from the bell peppers. Place them in a shallow baking dish. Pour the mixture into the bell peppers, dividing it evenly between them.

Bake for 35-40 minutes or until the eggs are thoroughly cooked.

If you want, you can also cut the bell peppers in half and then fill the halves instead.

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