Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit Fall
Ingredients:
- 2 Bell peppers
- 2tsp Olive oil – to brush over peppers
- 1/4 c. Onion, chopped
- 2 c. Spinach, chopped
- Sausage, bacon or ham (leftovers, already cooked)
- 1/4 c. Egg whites
- 1/4 c. Coconut milk
- 3 Whole eggs
- Seasonings: salt, pepper, paprika
Cut the peppers in half the long way & remove the seeds & core leaving the peppers intact. Place them on a baking sheet with a layer of foil. Brush the peppers with olive oil & lightly salt them.
Turn your oven to 375 & place peppers onion the oven to start cooking while the oven is heating & you prepare the filling.
Add a few drops of oil or spray a small pan & cook the chopped onions over medium heat with a dash of salt & pepper. Once the onions are softened add the spinach & cook until wilted. Turn off heat.
Make the egg mixture by whisking together the egg whites, whole eggs & coconut milk with salt, pepper & paprika.
Remove the peppers from the oven & distribute the onion & spinach mixture between them. Next, add the chopped meat. Finally, carefully pour the egg mixture slowly to fill each pepper.
Bake for 30 minutes.
