Power Up Your Morning: High-Protein Breakfast Stuffed Peppers

High-Protein Breakfast Stuffed Peppers

1. Recipe Overview:

Start your day with a protein-packed punch! These High-Protein Breakfast Stuffed Peppers are a delicious and nutritious way to fuel your morning. Think of it as a deconstructed omelet inside a vibrant bell pepper shell. This dish is unique in its presentation and offers a fun, customizable breakfast that ticks all the boxes: savory, satisfying, and packed with goodness. It’s perfect for a weekend brunch, a make-ahead breakfast for busy weekdays, or even a light and healthy lunch or dinner. The flavor profile is savory with a slight sweetness from the peppers and a creamy, cheesy texture within.

2. Prep and Cook Times:

• Prep Time: 25 minutes
• Cook Time: 35-40 minutes
• Total Time: 60-65 minutes
• Skill Level: Beginner to Intermediate

3. Serving Information:

• Servings: 4
• Serving Suggestions: Serve alongside a simple side of sliced avocado, a dollop of plain Greek yogurt, or a sprinkle of fresh herbs like chives or parsley. A small side salad provides added freshness.

4. Ingredients List:

• 4 large bell peppers (any color), tops cut off, and seeds removed
• 1 tablespoon olive oil
• 1 pound ground turkey or chicken (can substitute with plant-based crumbles like Beyond Meat for a vegetarian/vegan version)
• 1/2 cup chopped onion (yellow or white)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 6 large eggs
• 1/4 cup milk or unsweetened almond milk
• 1/4 cup milk or unsweetened almond milk
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
• Optional toppings: chopped fresh chives or parsley, hot sauce, salsa

5. Equipment List:

• Baking dish (9×13 inch)
• Large skillet (nonstick preferred)
• Mixing bowl
• Whisk
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Optional: Meat thermometer

6. Step-by-Step Instructions:

1. Prep the Peppers: Preheat your oven to 375°F (190°C). Place the bell peppers in the prepared baking dish, standing them upright.
2. Sear the Meat: Heat the olive oil in the large skillet over medium-high heat. Add the ground turkey/chicken and cook, breaking it up with a spoon, until browned. If using plant-based crumbles, cook according to package instructions.
3. Sauté Aromatics and Season: Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic, salt, pepper, oregano, and basil. Cook for 1 minute more until fragrant.
4. Create the "Egg Mixture": In a mixing bowl, whisk together eggs and your milk option until the yolks and whites are well combined and slightly frothy. This will create a lighter egg.
5. Start Layering: Divide the seasoned meat mixture evenly among the bell pepper shells.
6. Pour in the Egg Mixture: Carefully pour the egg mixture over the meat filling in each bell pepper, filling the peppers as much as possible without overflowing.
7. Top with Cheese: Sprinkle the shredded cheese over the tops of the peppers. This will make the peppers creamy!
8. Bake: Bake in the preheated oven for 35-40 minutes, or until the egg mixture is set and the cheese is melted and slightly bubbly. The peppers should be tender. If needed, tent the peppers with foil during the last 10-15 minutes to prevent over-browning.
9. Rest and Serve: Let the stuffed peppers cool for a few minutes before serving. Garnish with fresh chives or parsley, if desired. Serve hot, with your favorite toppings!

7. Technique Tips and Troubleshooting:

• Technique Tip: To ensure the peppers stand upright, cut a small sliver off the bottom of each pepper if needed. Be careful not to cut all the way through, or the filling will leak!
• Troubleshooting: If the peppers are browning too quickly, tent them with foil. If the egg mixture isn’t setting after the allotted time, give them a few extra minutes of baking time. The internal temperature of the egg mixture should be 160°F (for food safety).
• Pro Tip: Cook the meat while the oven preheats; this saves time!

8. Plating and Presentation:

Serve the High-Protein Breakfast Stuffed Peppers whole on individual plates. Garnish with fresh herbs like chives or parsley for a pop of color. Provide toppings like hot sauce, salsa or avocado slices on the side.

9. Storage and Reheating Instructions:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat individual stuffed peppers in the microwave for 2-3 minutes, or in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

10. Variations and Customizations:

• Vegan Version: Replace the ground meat with plant-based crumbles and the cheese with a vegan alternative.
• Spicy Version: Add a pinch of red pepper flakes or a chopped jalapeño to the meat mixture.
• Veggie-Packed: Add other chopped vegetables like mushrooms, spinach, or zucchini to the meat mixture.
• Cheese Additions Try feta, or a pepper jack cheese for extra flavour.

11. Notes on Ingredients and Equipment:

• Fresh herbs work best for garnish, but dried herbs can also be used.
• A nonstick skillet makes cleanup easier and helps prevent sticking.
• While any color of bell pepper works, consider using a variety for a more visually appealing dish.
• Using a meat thermometer when cooking is always a good idea, for food safety reasons.

12. Final Touches and Personal Notes:

This recipe is a staple in my home because it’s so adaptable. I discovered it when I was trying to find ways to make breakfast more exciting and convenient for my busy mornings. Feel free to adjust the seasonings and fillings to your liking – that’s the joy of cooking! Be creative. I hope you enjoy this recipe as much as I do.

FAQ

Here are a few frequently asked questions about this recipe:

1. Can I make these ahead of time?

   Yes! You can assemble the stuffed peppers completely and store them, covered, in the refrigerator for up to 24 hours before baking. Be aware that this may slightly increase your baking time.

2. Can I freeze these stuffed peppers?

   Yes, but the texture of the peppers might change slightly upon thawing. Assemble the stuffed peppers as instructed, but do NOT bake them. Wrap each pepper tightly in plastic wrap and then in foil and freeze for up to 2 months. Thaw completely in the refrigerator before baking as directed.

3. My peppers aren’t quite standing up. What should I do?

   If your peppers tend to fall over during baking, gently slice a thin layer off the bottom of each pepper to create a flat base, taking care not to cut all the way through. This will allow the peppers to stand upright more easily. You can also use a silicone muffin tray to help with this.

4. I don’t have ground turkey/chicken. What else can I use?

   Ground beef, Italian sausage (drained), or plant-based meat substitutes like Beyond Meat or Impossible Meat all work well.

5. Can I use different vegetables inside the pepper?

   Absolutely! Feel free to add mushrooms, onions, peppers, corn, or any vegetable you enjoy to the meat mixture. Just be sure to cook firmer vegetables such as onions or mushrooms until they’re softened before adding them.

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