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Creamy Scrambled Egg Stuffed Bell Pepper with Veggies

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 120
Protein 12g
Fat 6g
Carbs 2g
Total Time 25 minutes
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Creamy Scrambled Egg Stuffed Bell Pepper with Veggies

Ingredients

Ingredients for 4 stuffed bell pepper halves:

  • 2 colorful bell peppers
  • 1 cup chopped asparagus spears
  • 1 cup chopped mushrooms (or your other favorite, non-watery veggie) (optional)
  •  Filling
    • 3 eggs + 3 egg whites
    •  2 tablespoons can coconut milk
    • 1 teaspoon sage
    • 1 teaspoon thyme (or rosemary)
    • pinch of sea salt & pepper
  • 4 tablespoons reduced-fat mozzarella
  • 1 heaping tablespoon parmesan, grated (optional – I just had some extra so I used it)
  • garnish
    • fresh cilantro
    • red pepper
Steps
  1. Set oven to broil.
  2. Slice bell peppers in half and carve out the inside. Place them open side down on a baking sheet (or cast iron skillet).  Broil for 10 to 12 minutes.  Once they are finished, remove them from the oven and flip them over.
  3. Set oven to 420F.
  4. Set a nonstick skillet on medium-high heat and spray with olive oil.  Add asparagus and mushrooms. Cook for about 5 minutes, or until the asparagus is seared on the outside and slightly softer (there should still be some crunch). Set aside.
  5. Whisk together the ingredients for the filling in a bowl.
  6. Fill each bell pepper with about 1/3 cup of the egg mixture.  Evenly divide the sautéed veggies among the bell pepper halves, then top with cheese (if desired).
  7. Bake for 15 to 20 minutes, or until the top is golden brown and the egg is no longer runny.
  8. garnish and enjoy! You can eat these on-the-go with a whole wheat or whole grain toast.  The bell pepper is firm enough to hold the egg but soft enough to eat so it won’t be messy.  The coconut milk makes it creamy and MUCH more enjoyable.

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Calories
120
Protein
12g
Fat
6g
Carbs
2g
Sodium
-
Fiber
1g
Sugar
1g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.