Keto Red Bell Pepper Filled with Creamy Eggs and Spinach

DifficultyModerate
Yield1 servings
Prep10 mins
Cook10 mins

5.5g

Net Carbs

22.6g

Protein

43.0g

Fat

2.6g

Fiber

502

Calories

Keto Red Bell Pepper Filled with Creamy Eggs and Spinach

Ingredients:

  • 1/2 medium (approx 2-3/4" long, 2-1/2" diameter) Red Sweet Pepper
  • 2 large Eggs (Whole)
  • 2 cups Baby Spinach
  • 1/4 cup shredded Monterey Jack Cheese
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Heavy Cream

Directions:

  1. Cut bell pepper in half lengthwise, leaving stem intact, so that the two sides of the pepper will lay flat. Remove seeds and membranes from one side. In a small pan with a lid and ¼ cup water over medium heat, place red pepper half and steam until tender, about 6 minutes. Set aside on a serving plate.  
  2. In a medium skillet over medium heat, warm oil. Sauté spinach until wilted. While cooking, beat the eggs with the cream and add the cheese (reserve a small amount for serving). 
  3. Pour the egg mixture into the pan with the spinach and cook over medium heat until the eggs are set but have a creamy texture, about 3 minutes (do not overcook), and season with salt and freshly ground black pepper. 
  4. Spoon the egg mixture into the pepper, top with reserved cheese and serve immediately.

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