Ingredients
4 large bell peppers (any color)
1 lb ground chicken sausage (no pork or alcohol)
6 large eggs
1 cup shredded cheddar cheese
1/2 cup fresh spinach (loose-packed)
1/4 cup finely diced onion
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Cut bell peppers in half lengthwise and remove seeds/stems
Place in a baking dish with 1/2 inch water to steam slightly
In a skillet, cook ground chicken sausage over medium heat until browned; season with salt and pepper
In a bowl, whisk eggs until frothy; cook onions in a separate pan until translucent
Mix cooked sausage, eggs, onions, spinach, and half the cheese in a bowl
Spoon the mixture into the pepper halves; top with remaining cheese
Bake for 20 minutes, or until peppers are tender and cheese is golden
Notes
Use red/orange bell peppers for deeper sweetness
Substitute zucchini or eggplant slices for peppers for a variation
Add diced mushrooms or avocado for extra richness
Store leftovers in an airtight container for up to 3 days
To reheat: warm in oven at 350°F (180°C) for 10 minutes
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: Keto / American
- Diet: Keto
Nutrition
- Serving Size: 1 boat (1 of 4)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 140mg